Pastrami, tomato and asparagus pasta

Pastrami, tomato and asparagus pasta
  • Serves icon Serves 3
  • Time icon Ready in 20 min

Just five full-of-flavour ingredients, including asparagus and pastrami, go into this really quick pasta recipe. Perfect for a midweek meal.


  • 125g pack fine asparagus
  • 300g dried pasta shapes
  • 120g roughly chopped pastrami
  • 130g SunBlush tomatoes in oil, drained and halved (reserve 3 tbsp oil)
  • Good squeeze of lemon juice


  1. Bring a large pan of lightly salted water to the boil. Trim the asparagus, then cut into shorter lengths. Add to the boiling water and cook for 1-2 minutes, until just tender. Remove with a slotted spoon, refresh under cold water and set aside.
  2. Add the pasta to the boiling water, stir and cook according to packet instructions, or until al dente. Drain well and return to the pan.
  3. Add the pastrami, SunBlush tomatoes and the cooked asparagus. Add the reserved oil from the tomatoes and the lemon juice, and season. Gently toss together and divide between bowls.


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