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
• Fried egg (for serving)

Steps

1. 1

   Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. 2

   In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

3. 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. 4

   In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.

5. 5

   Serve immediately with a fried egg, if desired.