Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

• Vegetarian

• Produce

  • 1 lb Asparagus

• Refrigerated

  • 1 Egg, Fried

• Condiments

  • 1/2 cup Basil pesto

• Pasta & Grains

  • 8 oz Shell pasta, medium

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/3 cup Sun dried tomatoes in olive oil

• Dairy

  • 1/3 cup Mozzarella cubes

Found on damndelicious.net

Description

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

Directions

• 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. Serve immediately with a fried egg, if desired.