In My Kitchen: Pesto, Asparagus and Sundried Tomato Pasta

What goes better than sundried tomatoes and mozzarella? Pesto, for one. And some fresh asparagus and al dente pasta as well!

You’ll need:

  • 16 oz shell pasta (I used elbows)
  • 1 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 1 cup basil pesto
  • 2/3 cup julienned sundried tomatoes in olive oil, drained
  • 1/2 cup diced mozzarella balls
  • Salt and black pepper

Instructions:

  1. Reheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray.
  2. Bring a large pot of salted water to a boil, Cook pasta until al dente. Drain and set aside.
  3. Place asparagus into a single layer on the baking sheet. Drizzle with olive oil, salt and pepper. Toss to combine. Roast in oven for 8-12 minutes, or until tender but crisp.
  4. In a large bowl, combine pasta, asparagus, sundried tomatoes and mozzarella. Serve and enjoy!

Source: Adapted from a recipe by Damn Delicious

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