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If you’re looking for a pasta dish that feels effortlessly elegant but comes together in under 30 minutes, this one is it. Tender roasted asparagus, chewy sun-dried tomatoes, creamy fresh mozzarella, and a generous toss of basil pesto — all clinging to the perfect little pockets of medium pasta shells. It’s bright, herby, and just rich enough to feel indulgent without weighing you down.
This recipe is the kind of thing that works for basically any occasion. A quick weeknight dinner? Absolutely. A potluck or picnic where you want to show up with something that looks like you put in way more effort than you did? Perfect. It even holds up well at room temperature, making it a go-to for meal prep or easy lunches throughout the week.
Ready in just a handful of steps, this is one of those recipes you’ll find yourself coming back to again and again – simple ingredients, but the combination is anything but ordinary.
The recipe can be found here.
Start by preheating the oven to 425 degrees F and line a baking sheet with parchment paper.
Next, trim the asparagus and place in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste. Bake for 10-12 minutes or until tender. Let cool slightly then slice into 1-inch pieces.
While the asparagus bakes, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and transfer to a large mixing bowl.
Add the asparagus, pesto, sun dried tomatoes, and mozzarella. Toss to combine.
Serve immediately and enjoy!
The recipe can be found here.
Whether you served it warm right out of the bowl or saved some for a cold pasta salad the next day, we hope this one earns a permanent spot in your weeknight rotation. It’s simple, fresh, and endlessly riffable — exactly the kind of recipe you’ll keep coming back to all season long.
Happy Cooking!
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