Asparagus & pecan pasta with citrus & soy dressing

Ingredients

• 250g pasta shells
• 450g thin asparagus, washed, trimmed and cut into 2.5cm pieces
• 2 large ripe tomatoes, diced
• 75g pecan halves
• Freshly ground black pepper

• 3tbsp Kikkoman Less Salt Soy Sauce
• 1tbsp toasted sesame oil
• 4tbsp fresh orange juice
• 1 clove garlic, crushed
• Black pepper, to season

Method

Shake together the dressing ingredients.

Bring a large covered pan of boiling water to the boil then add the pasta shells. Five minutes before the end of cooking time (refer to packet for timings), add the asparagus. Drain, rinse under cold water and drain again.

In a large bowl, combine the pasta and asparagus with the tomatoes and pecans. Pour the dressing over the pasta and toss well to coat then season with black pepper before serving.