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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.