Refreshing twist on a pasta salad!

Instructions

1. Cook the pasta according to instructions on the packaging. During the final 5 minutes of cooking time, add the peas and asparagus to cook with the pasta. Once cooked, drain off the water.
2. While the pasta is cooking, heat the olive oil in a medium sized pot over a medium heat. Add the cherry tomatoes and cook until the skins become golden, then add the minced garlic and cook for a further 2-3 minutes.
3. Next add the coconut sugar, balsamic vinegar, water, salt and baking soda. Mix to combine and simmer for 2 minutes.
4. Dissolve the cornstarch in a little water and add to the pot. Continue cooking until the sauce thickens, and bring to a boil for 1 minute. Then turn off heat and stir in half of the spinach.
5. Add the pasta, asparagus and peas to the tomato sauce, along with the remaining spinach and basil and stir to combine.

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