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