Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Name: Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces medium shell pasta; 1 pound asparagus; 2 tablespoons olive oil; salt; black pepper; ½ cup basil pesto; ⅓ cup sun-dried tomatoes; ⅓ cup mozzarella cheese; egg

User Reviews

5

54 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Iris Warren

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This Pesto Pasta combines shell-shaped pasta with roasted asparagus, sun-dried tomatoes, basil pesto, and mozzarella cheese, garnished optionally with a fried egg. Roasting the asparagus enhances its natural flavor and texture, while the pesto and sun-dried tomatoes contribute fresh herbal and tangy richness. The diced mozzarella adds a creamy contrast, making this an appealing pasta dish with varied textures and tastes.

Description

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus uses medium shell pasta cooked al dente to hold sauce well. Asparagus is roasted at high heat until tender but still crisp, preserving texture and concentrating flavor. The roasted asparagus is cut into bite-sized pieces for easy mixing.

Combining pesto made from basil, sun-dried tomatoes preserved in olive oil and julienned, and diced mozzarella cheese results in layered flavor: herbaceous, tangy, and creamy. A fried egg on top, if added, introduces a rich, silky yolk to mix with the pasta.

Serve immediately to enjoy the contrast between warm pasta and fresh pesto components. The egg, when added, offers extra protein and richness, complementing the vegetables and cheese. This dish balances fresh and roasted vegetables with savory elements for a satisfying meal.

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Ingredients

Servings

8 ounces medium shell pasta
1 pound asparagus trimmed
2 tablespoons olive oil
salt to taste, Kosher salt and freshly ground
black pepper to taste, Kosher salt and freshly ground
½ cup basil pesto
⅓ cup sun-dried tomatoes drained, julienned, in olive oil
⅓ cup mozzarella cheese diced cubes
egg for serving, fried

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Instructions

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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.