Pesto Pasta with Roasted Asparagus & Sun-Dried Tomatoes
This vibrant pesto pasta dish features tender roasted asparagus, chewy sun-dried tomatoes, and creamy mozzarella tossed with basil pesto and pasta shells. It's fresh, fast, and full of flavor—perfect for spring and summer meals.
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.