Pasta With Asparagus And Fresh Tomato Sauce - cooking recipe

Ingredients

300 g cherry tomatoes, quartered
2 teaspoons capers
1 garlic clove, crushed
2 tablespoons olive oil
3 tablespoons basil, shredded
100 g rocket, salad
400 g fresh pasta
150 g asparagus, each spear cut into three
200 g ricotta cheese

Preparation

Mix together the cherry tomatoes, capers, garlic, olive oil, basil and rocket. Season with pepper and salt.
Bring a large pan of water to the boil. Add pasta, cook and 2 minutes before the end of cooking add the asparagus.
Drain the pasta and asparagus and pour over the tomato mixture. Toss through the hot pasta and crumble over the ricotta cheese.
Serve and enjoy!