Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
A quick and easy dish for those busy weeknights, and it is 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.
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
- ½ cup basil pesto
- ⅓ cup julienned sun dried tomatoes in olive oil, drained
- ⅓ 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.
Did you make this recipe?
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Third time making it, everyone loves it, Thank you!
I made it as à hot dish. Just ad libbed. Very tasty
This was delicious! I used your pesto recipe and it was fabulous as well. Thank you.
Glad you liked it!
No shell past but I had rotini pasta instead. Used homemade pesto from last season that was in my freezer. No sun dried tomatoes so subbed in pickled tomatoes a friend gave me. Delicious recipe, will make again. Even used up the last of my homegrown asparagus.
That’s great Angie! Love that you have homegrown veggies 🙂
You’re adorable, love these recipes.
I made this tonight, but doubled the recipe. I also followed the basil pesto recipe that is linked here. It was all DELICIOUS, thank you!
Thank you so much for having a fantastic printable format! Definitely going in my recipe book. 🙂
I used Halal salt – instead of Kosher – and it was even yummier! Alhamdulillah!
I made this without the egg (out of laziness) and it was really delicious and a HUGE hit with my guests. Very simple, pretty, do ahead if you want, and so good.
Sounds good!
I will make this tonight. I love all the ingredients. It sounds like a winner. Thank you.
Can this be made and frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Do I put one egg on each serving…or is it one egg on the whole dish and then serve…so basically if I am making it for 4 people, so I fry up 4 eggs and give one to each person…or just one egg and let people dig in?
I recommend serving 1-2 eggs per person.
I loved this recipe for many reasons – easy and very delicious. I was cooking for my brother and his wife – he was luke warm when asked if he liked asparagus! I added cubed, cooked chicken and omitted the egg. I asked if he liked it as I noticed he took a second helping – he said “yes” and said he had 4 helpings! It’s a keeper – thank you!
You did it again. Amazing dish! From now on I’m just coming to your website for dinner ideas and forgetting about looking anywhere else. Your recipes are always easy, delicious and healthy. Sooooo good!
Wow, a delicious dish!
It seems simple enough that I might be able to do it.
Thanks.
I can’t even explain to you how much I loved this dish. Every. Single. Bite. It was so fast. It was so easy. It was so YUMMY. I have never left a comment on a recipe before; that’s how much I loved this dish. (Without the fried egg. Runny yolks gross me out). My kindergartener ate it up. Even the asparagus. Amazing. I bought too much asparagus so I roasted all of it and used the extra as a side dish. Did you know I like asparagus? Neither did I. Your pesto pasta completes me.
I made this for a party last night. My asparagus was rotten so I didn’t add it and didn’t drain my sundried tomatoes. It turned out great! It kept at room temp wonderfully and I just reheated some for lunch today and it was even better! Was wonderful with Grilled chicken! Great recipe!
This looks fantastic, but my husband isn’t a fan of pesto. Do you think it would have enough flavor without it? If not, do you have any suggestions for alternative options? Thanks!
This is really catered as a pesto dish so I do not recommend omitting it in its entirety. It may be best to try a different pasta recipe using marinara or alfredo sauce for your husband. You can check out all of my other pasta recipes here: https://damndelicious.net/recipe-index/pasta/.
Thanks!
I’ve made this recipe several times and it never disappoints! The fried egg makes it even better.
Did this recipe minus the egg finale and it was so, very delicious. It’s now one of my staple meals this summer. Thanks so much for sharing!