Pesto Pasta with Sun Dried Tomatoes & Veggies

By hicksofmarvin

Ingredients

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/3 cup diced mozzarella cubes
• Fried egg, for serving

Preparation

Step 1

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Place 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 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 pasta, asparagus, pesto, sun dried tomatoes and mozzarella.