Pasta and Sundried Tomato Dressing recipe | WW TASTE

Ingredients

• 250 g mix of trimmed mangetout or sugar snap peas, baby corn and asparagus tips
• 250 g four-cheese tortelloni or roasted vegetable girasoli
• 30 g rocket leaves, for serving
• olive oil, to drizzle
• sea salt and ground
• black pepper, to taste
• Parmesan shavings, for serving
• For the dressing, blend together:
• 2 T sun-dried tomato tapenade
• 1/3 cup olive oil
• 1 cloves garlic, crushed
• sea salt and freshly ground black pepper, to taste