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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus Recipe

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This recipe for Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is from The Churchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound asparagus
1/3 c up sun dried tomatoes
1 egg, fried
1/2 c up basil pesto
8 ounces shell pasta, medium
1 Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/3 c up mozzarella cubes or fresh Parmesan
Directions:
Directions:
Preheat oven to 450ºF. Line a baking sheet with parchment paper.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
Serve immediately with a fried egg, if desired.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
25 minutes (prep & bake)
Personal Notes:
Personal Notes:
This is so delicious and I definitely recommend the fried egg on top!

 

 

 

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