Step 1

Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain, reserving ¼ cup (60ml) of cooking liquid. Return pasta and reserved cooking liquid to pan.

Step 2

Meanwhile, heat oil in a frying pan over medium-high heat. Cook garlic, stirring, for 1 min or until aromatic. Add asparagus and cook, stirring, for 1-2 mins or until just tender. Add the combined tomato and pine nuts. Cook, tossing gently, for 2 mins or until tomato is just softened and pine nuts are golden. Season.

Step 3

Add tomato mixture to the pasta in the pan with the lemon juice, pesto and basil leaves. Gently toss to combine. Divide among serving plates.