Pastrami, tomato and asparagus pasta

Method

1. Bring a large pan of lightly salted water to the boil. Trim the asparagus, then cut into shorter lengths. Add to the boiling water and cook for 1-2 minutes, until just tender. Remove with a slotted spoon, refresh under cold water and set aside.
2. Add the pasta to the boiling water, stir and cook according to packet instructions, or until al dente. Drain well and return to the pan.
3. Add the pastrami, SunBlush tomatoes and the cooked asparagus. Add the reserved oil from the tomatoes and the lemon juice, and season. Gently toss together and divide between bowls.