Pesto Pasta w/ Sun Dried Tom's & Roasted Asparagus
Category
Salads - Soups - Sidedishes
Sub
Category
None
Ingredients
8 ounces medium shell pasta
1 pound asparagus, trimmed
2 T. Olive Oil
Kosher salt and freshly ground black pepper, to taste 1/3 cup julienned sun drie
½ c. basil pesto
1/3 cup julienned sun dried tomatoes
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. 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.
OR
Toss in Avocado Oil with Garlic Powder, S & P, and grill. Cut into 1-
inch pieces.
In a large pot of boiling salted water, cook pasta according to
package instructions; drain well.
In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes
and mozzarella.
Serve immediately with a fried egg, if desired.
Can Substitute broccoli for asparagus and feta for mozzarella.
Serving
Suggestions
Serve with fish or chicken.
Originally Submitted
7/24/2018
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