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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It sounded good until you put on the egg!!!
The egg is completely optional!
I was hoping you can provide me the nutrition facts for this, with the amount of servings. I am watching my macros and I would love to know how you were able to include the nutrition facts for some of your other recipes (i.e. chicken yoghurt salad). Thank you, hope to hear from you soon. I will be making this on the weekend.
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. However, I have recently teamed up with registered dietician, Jessica Penner from Smart Nutrition. She is providing important nutritional information for select recipes such as the Greek Yogurt Chicken Salad Sandwich.
As for this recipe, I recommend utilizing online calorie counters at your discretion to obtain such information.
This is one of my favorite recipes love it cold and warm. Also like to add feta cheese to it also. Going to try it with green beans tonight.
I made this for about the 4th time last night. This is my favorite recipe ever! Even the leftovers are awesome!
Made it tonight! Even my kiddo loved it, minus the asparagas…
I will make this again!
Great Recipe
Love the egg on this!
So I made this tonight since we are going for a “meatless” Monday thing now. Huge win for my family and my anti meatless Monday husband LOVED it! The egg helped a lot with that I think 🙂
Thanks!
Quick and delicious! I didn’t want to heat up the oven so I cut the asparagus into the 1 inch pieces and pan sauteed it instead. The kids were skeptical about the fried egg on top but all ended up liking it. Thank you for sharing!
A wonderfully delicious and fail safe recipe! Again Chung-Ah, you have outdone yourself! Bravo! Perfecto!
Oh my goodness, this looks absolutely amazing! I can’t wait to try it! A fried egg on top makes just about ANYTHING better 🙂
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!!! 🙂
This has become a favorite in our house. So easy, simple, and delicious! LOVE your recipes!
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!
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!!
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Delicious!! Thank you! 🙂
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! 🙂
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!
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.
Thank you – looks so good.
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!