This pesto pasta with roasted asparagus is the springtime bowl of comfort you didn’t know you needed.
Tossed with creamy mozzarella, sweet sun-dried tomatoes, and fresh basil pesto, every bite is loaded with color, texture, and bright Mediterranean flavor.
Top it with a fried egg for the ultimate finishing touch!
Why You’ll Love This Recipe
Packed with fresh, bold ingredients
Comes together in under 30 minutes
A flexible vegetarian pasta dinner
Easy to prep ahead or enjoy cold as a pasta salad
That fried egg on top? Pure magic.
Ingredient Highlights
Let’s take a look at the key players in this crave-worthy pasta dish:
Medium shell pasta – Perfect for capturing pesto in every bite
Asparagus – Roasted until tender-crisp for bright green goodness
Basil pesto – Store-bought or homemade, adds herby depth
Sun-dried tomatoes – Rich and slightly sweet with bold flavor
Mozzarella cubes – Melty, creamy pockets of cheesy joy
Fried egg (optional) – Adds richness and that irresistible yolky sauce
Pro Tips Before You Start
Trim the asparagus by snapping off the woody ends—they naturally break where needed.
Roast asparagus just until tender, so it keeps its color and snap.
Drain sun-dried tomatoes well if they’re packed in oil—no one wants a greasy pasta.
Use fresh mozzarella and cube it small for creamy bites throughout.
Top each bowl with a runny fried egg for a luxurious touch (great for brunch or dinner!).
How to Make It
Step 1: Roast the Asparagus
Preheat your oven to 425°F.
Trim the asparagus and spread in a single layer on a baking sheet.
Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast for 8–12 minutes, until tender but still crisp.
Cool slightly, then cut into 1-inch pieces. Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the shell pasta and cook according to package directions until al dente.
Drain well and transfer to a large bowl.
Step 3: Toss Everything Together
To the bowl with pasta, add the roasted asparagus, basil pesto, drained sun-dried tomatoes, and mozzarella cubes.
Toss gently to combine everything while the pasta is still warm so the cheese softens slightly.
Step 4: Finish & Serve
Serve immediately, warm or at room temperature.
Top each serving with a fried egg, if desired.
Season with additional black pepper to taste.
What to Serve With It
Crusty garlic bread or focaccia
A crisp green salad with lemon vinaigrette
Roasted red peppers or marinated olives on the side
Chilled rosé or sparkling water with lemon
Variations & Substitutions
Use penne or fusilli if you don’t have shells
Add grilled chicken or shrimp for extra protein
Swap asparagus with zucchini or broccoli in other seasons
Try goat cheese or feta instead of mozzarella
Make it dairy-free with vegan pesto and plant-based cheese
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Delicious cold as a pasta salad, or gently reheat in the microwave
Best to add the fried egg fresh when serving leftovers
FAQs
Can I use jarred pesto?
Absolutely—store-bought pesto works great here, just choose one with fresh ingredients and good olive oil.
Can I make this in advance?
Yes! Assemble the pasta, veggies, and pesto ahead. Add cheese and fried eggs just before serving.
What if I don’t have sun-dried tomatoes?
Roasted cherry tomatoes or chopped fresh tomatoes work as a bright alternative.
How do I keep mozzarella from melting too much?
Let the pasta cool just slightly before adding the cheese so it softens but doesn’t completely melt.
Is this recipe kid-friendly?
Yes! Skip the fried egg if your kids prefer simpler pasta, or swap in their favorite veggies.
Can I serve this cold as a pasta salad?
Definitely. This dish is equally delicious chilled and perfect for picnics or lunches.
How do I make it gluten-free?
Just swap in your favorite gluten-free pasta shells!
Final Thoughts
This pesto pasta with roasted asparagus and sun-dried tomatoes is an easy, flavor-packed meal that never fails to impress.
With just a handful of ingredients, it delivers layers of texture, color, and richness—especially when topped with a fried egg.
Perfect for spring nights, weekend brunches, or make-ahead lunches!
Pesto Pasta with Roasted Asparagus & Sun-Dried Tomatoes
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 (optional)
Instructions
- Preheat oven to 425°F. Lightly oil a baking sheet.
- Cook shell pasta in salted water according to package directions. Drain and set aside.
- Place asparagus on prepared sheet.
- Toss with olive oil, salt, and pepper.
- Roast for 8–12 minutes. Let cool, then cut into 1-inch pieces.
- See full steps with tips & photos → https://wimpysdiner.net/pesto-pasta-with-roasted-asparagus-sun/
Notes
- Roast Timing: Thin asparagus will cook faster—check after 8 minutes to avoid over-roasting.
- Pesto Tip: Use homemade or quality store-bought pesto for best flavor.
- Cheese Swap: Diced mozzarella adds soft creaminess, but crumbled goat cheese or feta works beautifully too.
