• 500g bowtie pasta
  • 1 bunch of asparagus, chopped
  • 420g whole cherry tomatoes with roasted garlic sauce (we used Sacla’ Italia brand)
  • salt and cracked pepper to taste
  • 2 cups Goose on the Loose salami, diced
  • 1 cup goats cheese


  1. Cook pasta as per packet instructions and then drain.
  2. In the meantime, cook the asparagus and sauce together over medium heat. Once the asparagus is cooked, remove from heat and add salt and pepper to taste.
  3. Combine the pasta, salami, asparagus and sauce.
  4. Serve into bowls and blob the goats cheese over the top of each serving while it is still hot.
  5. Enjoy!