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Pesto Pasta with Sun Dried Tomatoes and Asparagus
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Ingredients:
| 8 oz Medium Pasta Shells |
| 1/2 lb Asparagus, trimmed |
| Olive Oil |
| Salt |
| Black Pepper |
| 1/2 Cup Basil Pesto, store bought or homemade |
| 1/2 Cup Sun Dried Tomatoes in Olive Oil, drained and julienned or chopped |
| 1/2 Cup Fresh Mozzarella Pearls |
Directions:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- 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.
- 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!
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