4 Servings 15 min Cook
8 0 Oz Pasta
1 Lb Asparagus
2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Cup Sauce, Pesto, Classico, Basil Pesto, Ready-To-Serve
1/3 Cup Sun-Dried Tomatoes
1/3 Cup, diced Mozzarella Cheese
1 Extra large Egg
Preheat oven to 425 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
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 an optional fried egg, if desired.
Enjoy!
Recipe inspired by: http://damndelicious.
net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/
