Sufra Dayma: Pasta with Pesto Dressing By Moushira Abdel-Malek Ingredients: 250 gms fusilli pasta 250 gms asparagus heads (chopped) 1 cup quartered cherry tomatoes 8 sundried tomatoes 2 cups chopped, cooked skinless chicken breast Pesto Dressing: 2 cups basil leaves 2 garlic cloves (crushed) 1/4 cup grated parmesan cheese 1/4 tsp salt 11/2 tbsp olive oil Method: Add boiling water over sundried tomatoes in a small bowl. Cover and leave until plump. Drain, then gently squeeze out excess water and pat dry on paper towels. Cut into long, thin strips. Meanwhile add the pasta to a large saucepan of boiling water over high heat. Cook, uncovered, until tender. Steam asparagus over medium-high heat until firm, but tender; (about 5 minutes). Plunge into a bowl of iced water for about 15 minutes. Drain and refrigerate for 10 minutes. To make the dressing: combine basil, garlic and salt in a blender. Mix to a coarse paste. Add the oil, Parmesan and 3 tablespoonfuls of water. Process until smooth. Drain the pasta and place in a large bowl. Add the pesto dressing and toss well. Set aside to cool and for the pesto flavour to be absorbed. Add the chicken, sundried tomatoes, asparagus and cherry tomatoes. Stir gently and transfer to a large serving bowl. Serve with a green salad.
