PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
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
DIRECTIONS:
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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.
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