Preheat the oven to 200ºC / 400ºF / Gas 6. Peel the sweet potato and cut into large pieces. Put
in a baking dish, drizzle with the olive oil and season. Bake for 20 minutes, or until the sweet
potato is tender.
Cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain well. Drain
the oil from the feta and whisk 3 tablespoons of the oil together with the balsamic vinegar to make
Steam the asparagus until bright green and tender. Drain well.
Combine the pasta, sweet potato, asparagus, rocket, feta, tomatoes and pine nuts in a bowl. Add the
dressing and toss gently. Season and serve immediately.