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

1. Preheat & Prepare – Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
2. 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.
3. 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.
4. 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.
5. Serve & Enjoy – Serve immediately, topped with a fried egg if desired.

Nutrition