Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

By LHPollack

Ingredients

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed
• Olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun dried tomatoes, drained
• 1/3 cup diced low fat mozzarella cubes

Preparation

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Place the asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.

Place into the oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.

In a large bowl, combine the pasta, asparagus, pesto, sun dried tomatoes and mozzarella.