Pesto Pasta with Sun Dried Tomatoes & Asparagus

I found this recipe on Pinterest and adapted it a bit from the one Damn Delicious posted.  Hubby had his with a fried egg on top, and really enjoyed it.  Runny egg yolks are not my thing without toast, so I skipped the egg and enjoyed mine with a sprinkling of fresh grated parmesan cheese.  The egg definitely adds protein though – so to boost it if you don’t want eggs, try a legume like chickpeas or cannellini beans.

The Boy had his without egg and cleaned his plate, so even good for picky eaters.  My kids both love roasted asparagus, though – so that makes things easier!

Serve with a green salad and garlic bread – perfect quick-cooking, no plan meal.

Pesto Pasta with Asparagus and Sun Dried Tomatoes

Excellent Pesto Pasta - great meat-free and fast cooking dish. Perfect for late night or days you didnt plan dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 383 kcal
Author Carrie Hill


  • 16 oz small or medium shell pasta
  • 1 bunch asparagus trimmed
  • 2 Tbsp olive oil
  • Salt & Pepper to taste
  • 1/3 C pesto whatever your favorite is
  • 1/4 C julienned sun dried tomatoes. I drain these and press between paper towels. If you use dried reconstitute in warm water for 15 minutes & drain before slicing.
  • 1/3 C shredded mozzarella
  • Fried egg


  1. Preheat oven to 425 degrees F. Line a baking sheet with foil. Trim ends off asparagus & spread over sheet Toss with olive oil gently and then add salt and pepper to your taste. Roast for 18 minutes.
  2. In a large pot of boiling salted water, cook pasta; drain well.
  3. When asparagus is done, cool slightly and cut into 1" pieces.
  4. In a large serving bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  5. Serve immediately with a fried egg, if you like them. Tastes amazing without as well.