Servings
Font
Back
Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
5 from 54 votes

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  5. Serve immediately with a fried egg, if desired.