4 cloves garlic, minced
olive oil, to taste
1 bunch asparagus, chopped
whole wheat pasta
5-6 pieces sundried tomato, chopped
2 tablespoons tahini
salt and pepper, to taste
1/2 cup water, as needed
1. Heat the garlic in the olive oil over about medium high heat until it simmers, but doesn't brown yet. Add the asparagus, and saute until tender but still crisp. Salt to taste.
2. Simultaneously, cook the pasta according to package directions. Drain. Add sundried tomato, tahini, pepper, and maybe half a cup of water.
3. Blend until smooth. Toss the pasta with the sauce.