Bring a large pot of water to the boil. Once boiling cook the Fusilli according to the pack instructions.
PREP THE SAUCE
Blanch the cauliflower in boiling water until soft. Drain and blend with Bolognese sauce, adding a little of the cooking water if necessary. In the same water blanch the green beans and the asparagus, cut lengthwise. Cool down in water and ice. Set aside.
COMBINE AND SERVE
Drain the pasta and toss through the cauliflower and Bolognese sauce. Add the green beans and asparagus.
OPTIONAL EXTRA
Boil an egg, then scoop out egg yolk and crumble over the top.
