Pasta with Tomato, Mascarpone , Asparagus and Basil
Okay, so you could make this sauce by gently simmering onions, garlic, tomatoes and mascarpone until smooth and tender - or you could go to Marks and Sparks and pick up a tub of their ready-made, which is really very good. Guess which I did? Anyway, once you have your said sauce, tart it up a bit with some fresh pesto and basil leaves stirred through, along with a couple of tablespoons of grated parmesan. Towards the end of the pasta cooking time (I used shells as they hold the sauce nicely) throw in some asparagus, cut on the diagonal into pieces. When all cooked, drain the pasta and asparagus, mix with the sauce, add more parmesan and tuck in. Scrummy, and you'd never guess the sauce was ready-made. Ooops!