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| This photo belongs to Damn Delicious |
I usually don't make pesto pasta but this dish looked appealing to me as I love roasted asparagus. It turned out to be a light pasta dish filled with flavor. You can clearly taste basil and sun dried tomatoes and roasted asparagus...the flavors did not blend together which I loved. It was very easy to make, too. I diced the cheese and when it was close to dinner time, poured everything in a bowl so the cheese would get to room temperature, roasted and cut the asparagus and when I was ready to eat I just added the cooked pasta. I should have used some of the pasta water to thin out the dish, however, but it turned out to be deeeelicious.
A quick and easy dish for those busy weeknights, and it's chockfull of veggies!
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, drained
- 1/3 cup diced mozzarella cubes
- Fried egg, for serving
Instructions
- 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.
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