Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

A quick and easy dish for those busy weeknights, and it’s chockfull of veggies!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

Pesto is seriously one of my favorite things ever. It is so easy to make, it’s incredibly versatile, and it pretty much tastes amazing in and on anything and everything.

Like for this pasta dish here, I tossed the pesto in some simple ingredients like sun dried tomatoes, roasted asparagus and mozzarella cubes, finishing it off with a fried egg, and it was seriously one of the best weeknight meals ever! It’s so simple and easy to whip up, and my most favorite thing about it is that some of the pesto gets stuck in the crevices of the shell pasta. AH-MAZING, right? Plus, this tastes just as good, if not better, as work leftovers since the mozzarella cubes gets all melted/ooey-gooey in between the pasta. Mmmmmm.

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

So here’s how you make this:

Boil up some salted water and cook the pasta according to package instructions.

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

While that’s happening, let’s roast some fresh asparagus in olive oil, salt and pepper in a 450 degree F oven for about 10 minutes or so. Let it cool a bit before you cut them into 1-inch pieces.

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

Then we’ll take some homemade pesto and julienned sun dried tomatoes…

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

and toss it with the pasta with some fresh mozzarella cubes.

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

Top with a fried egg…

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

and let the yolk just oooooze out before you dive in.

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus - A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4 servings

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

A quick and easy dish for those busy weeknights, and it's chockfull of veggies!

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, drained
  • 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.
  • 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.
http://damndelicious.net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/


Comments

  1. Vero says

    This looks amazing. I have some store bought pesto which I’m pretty crazy about. Hoping that tastes as good as this looks. Quick question, does the cheese melt at all or do I need to warm dish in any way to get that to happen? Or is it not supposed to melt? Thanks! Can’t wait to try this.

    • Chung-Ah says

      Vero, this is really based on personal preference. I personally like to keep the mozzarella cubed, and I love how it melts just a little bit from the heat of the pasta.

  2. Vero says

    This looks amazing! Just a quick question. Even though I love asparagus, I happen to have some yummy crispy green beans on hand. Think that’ll be as tasty?

  3. Marny says

    This was delicious! I used buffalo mozzarella instead of regular mozzarella, and it turned out great– especially with the fried egg on top. I plan to try this as a cold pasta salad too and just blanching the asparagus instead of roasting it. Thanks for the great recipe!

  4. Sally says

    I used this as a base recipe but added some cubed chicken, skipped the mozzarella and sauteed the asparagus in the pan from the chicken. No egg since I had chicken for protein – oh added some roasted pine nuts. It was good & different. I will try again with the egg. Sounds like an interesting twist. Lots of possibilities with this recipe! Thank you!

  5. Sarah says

    We made this tonight, subbing in Trader Joe’s brown rice pasta and it was amazing! Thanks for sharing :)

    • Chung-Ah says

      A fried egg can be added to many savory dishes such as burgers and pastas. The runny yolk provides an amazing flavor combination, and personally, if I could, I’d add a fried egg on top of everything!

  6. Lani says

    This looks delish! Is this something that can be made ahead and kept in the frig? If so, how long before? I was thinking of doubling the recipe and bringing it to a potluck.

    • Chung-Ah says

      You can certainly try to make this ahead of time but I do not recommend it. This dish is best when served immediately.

  7. denise says

    this was very tasty. I used baby Swiss instead of mozzarella and it was fantastic. thank you for a yummy treat!

  8. Caroline says

    Made it tonight. It was so delicious. It was exactly like a wonderful dish I had in Rome. Perfection. Great job.

  9. Megan says

    I just made this for lunch today, and it was FANTASTIC!!! I had some store-bought pesto to use up, but next time I’m going to try making my own. I also used shredded low-skim mozzarella cheese (because I already had some open), and it turned out great. Thanks so much for sharing this recipe–I am going to be making it for years to come!! :)

  10. Jackie says

    Just tried this recipe tonight – FANTASTIC and my new go-to for a quick meal or easy entertaining. The recipe is wonderful as is, but I added some sautéed spinach and fresh lemon to give it a little tart, spring flavor. I am lactose intolerant so I forewent the cheese, but added freshly shaved parmesan to my boyfriend’s and he was in heaven. Thinking of adding roasted red peppers next time, now that they are in season. Wonderful, Wonderful, Wonderful – Thank you!

  11. Teresa says

    Tried this last week and it was a huge hit with Mike and my very picky friend. Thanks Chung-Ah, for another easy to follow and delicious to eat recipe!

  12. Cyndi says

    I saw this recipe on Pinterest and tried it because I love roasted asparagus. My husband raved about the dish so much that I had to locate your blog and see if your other recipes were just as good…..and they are! Keep up the great work. You have a new fan.

  13. Renee says

    I just made this for my husband last night and he LOVED it! In fact, he was talking about it again this morning! Here are some minor things I did different: I made it with 3 cups of pasta, not 1, because I felt like 1 cup would not be enough. It was wonderful with more pasta and I felt that was the right amount. With the pesto, I used a jar of pesto and mixed it with about 3/4 cup heavy cream. I also roasted 8 stalks of asparagus with a handful of green beans, because I did not have a lot of asparagus. My husband loved it but he thought that green beans alone would be better, as he loved the green beans but did not like the asparagus as much. I think it is just a matter of taste but just know that if you substitute roasted green beans that it will be delicious. Be sure to add plenty of sundried tomatoes and the mozzarella cheese (I used shredded cheese as I did not have cubed). The egg on top was the perfect touch and my husband LOVED that! He can’t wait to have this again! (I did have enough left over for lunch the next day – I will just reheat and fry another egg to put on top!) Thank you for another wonderful recipe! I love visiting your page for new ideas. Next I’m going to try the beef broccoli! :)

    • Wendy says

      Thanks for sharing the information about the green beans. My husband won’t get near asparagus, which made me sad because I really wanted to try this dish. Now, I can!

  14. Ashley says

    We had this last night and just loved it! I used roasted green beans instead of asparagus… the stuff we have up here right now is so huge and tough, not good. It was so easy to go together and the leftovers are just as delicious. Definitely don’t skip the egg on top!!

  15. Rexanne says

    I made this the other night using some fresh basil and asparagus from the farmer’s market. I subbed jarred roasted red peppers for the sun dried tomatoes and skipped the egg. That was to please the husband. It was GREAT! Very flavorful and fast. I had it in my lunch the next day as well. I froze the leftover pesto so next time will be. Even faster.
    Thanks for the recipe!

  16. Jennie says

    Scrumptious! The only substitution I made was that I used whole wheat pasta (the kind that’s shaped like little tubes). My hubby and I LOVED it….so flavorful!!!! Thank you for an amazing recipe!!! :)

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