Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces medium shell pasta

  • 1

    pound asparagus, trimmed

  • 2

    tablespoons olive oil

  • Kosher salt and freshly ground black pepper, to taste

  • ½

    cup basil pesto

  • cup julienned sun dried tomatoes, drained

  • cup diced mozzarella cubes

  • Fried egg, for serving

Directions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. 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. Serve immediately with a fried egg, if desired.


Nutrition

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