Pasta with asparagus, baby tomatoes and apetina

Cook the pasta accordingly to pack instructions.

Meanwhile, over a medium heat, toast the pine nuts until golden. Set aside.

Next, chop the mushrooms and asparagus into bite-sized pieces, and the tomatoes into halves.

Heat the olive oil in a large frying pan over a high heat. Add the mushrooms and cook for 2 minutes.

Turn the hob down to a medium-high heat and add the asparagus and tomatoes. Sauté with salt and pepper for 10 minutes, or until soft.

Mix the drained pasta with 3 tbsp, of the herb oil, vegetable mix and Apetina Cubes. Top with pine nuts and serve the veg dish.