This easy pesto pasta recipe is a weeknight game-changer!
Tender pasta, roasted asparagus, and tangy sun-dried tomatoes tossed in a rich basil pesto—it’s simple, flavorful, and comes together in just 25 minutes.
Perfect for a quick dinner or a light lunch, this dish is fresh, vibrant, and loaded with texture.
The creamy mozzarella adds a delicious touch, and if you’re feeling fancy, top it with a fried egg for extra indulgence.
Looking for an easy, veggie-packed meal? This one’s a must-try!
For Pesto Pasta
- Pasta – Medium shell pasta works great, but you can swap it with any pasta of your choice.
- Asparagus – Fresh and trimmed asparagus, roasted to perfection for a delicious crunch.
- Olive Oil – Used for roasting the asparagus and adding a smooth finish to the dish.
- Kosher Salt & Black Pepper – Simple seasonings to enhance the overall flavor.
- Basil Pesto – The key to a rich and vibrant taste—homemade or store-bought works!
- Sun-Dried Tomatoes – Adds a tangy, slightly sweet depth of flavor to the pasta.
- Mozzarella – Diced mozzarella cubes melt slightly, giving a creamy bite in every forkful.
- Fried Egg (Optional) – A delicious finishing touch for added protein and texture.
Pesto Pasta with Sun-Dried Tomatoes and Roasted Asparagus
Notes
Ingredients
- 8 ounces medium shell pasta
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ½ cup basil pesto
- ⅓ cup sun-dried tomatoes (julienned), drained if packed in oil
- ⅓ cup mozzarella, diced into small cubes
- Fried egg (optional, for serving)
Instructions
- Preheat & Prepare – Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- Cook the Pasta – Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- Roast the Asparagus – Arrange the asparagus on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 8-12 minutes, until tender yet slightly crisp. Let cool slightly, then cut into 1-inch pieces.
- Assemble the Dish – In a large bowl, combine the cooked pasta, roasted asparagus, pesto, sun-dried tomatoes, and mozzarella cubes. Toss well to coat everything in the pesto.
- Serve & Enjoy – Serve immediately, topped with a fried egg if desired.
Nutrition
Calories: 443kcal | Carbohydrates: 32g | Protein: 18g | Fat: 28g | Saturated Fat: 6g |Cholesterol: 93mg | Sodium: 547mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g |
Vitamin A: 1103IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg
1. Can I use a different type of pasta?
Absolutely! While medium shell pasta is recommended, feel free to use your favorite pasta shape, such as penne, farfalle, or spaghetti.
2. Is it necessary to roast the asparagus?
Roasting enhances the asparagus’s flavor, but you can also sauté or steam it if preferred.
3. Can I add a protein to this dish?
Yes, grilled chicken, shrimp, or chickpeas make excellent additions for extra protein.
4. How can I make this dish vegan?
Use dairy-free pesto and substitute mozzarella with vegan cheese or omit it.
5. Can I prepare this dish in advance?
Yes, prepare all components and combine them before serving. Store in the refrigerator for up to two days.
