Tangy and Fresh Pasta Sauce With Garden Vegetables

• 1 bunch asparagus
• 1 bunch cherry tomatoes
• 16 ounces vermicelli
• 3 tablespoons capers, drained
• 2 garlic cloves, chopped
• 12 cup fresh flat-leaf parsley
• 13 cup extra virgin olive oil
• 2 tablespoons red onions, chopped
• 1 teaspoon Dijon mustard
• pepper
• grated parmesan cheese (optional)

1. Steam the asparagus until al dente, usually 3/4 minutes.
2. Drain and chop asparagus into 2 inch pieces.
3. Chop cherry tomatoes.
4. Cook pasta according to the package directions, drain, and toss with a little olive oil so it doesn't stick together.
5. In a food processor, combine garlic, capers, parsley, olive oil, red onion, Dijon, and pepper and finely chop.
6. Toss asparagus pieces and cherry tomatoes with sauce and pasta and serve with optional grated Parmesan.

asparagus, tomatoes, vermicelli, capers, garlic, parsley, extra virgin olive oil, red onions, mustard, pepper, parmesan cheese

Taken from www.food.com/recipe/tangy-and-fresh-pasta-sauce-with-garden-vegetables-235704 (may not work)