Kosher salt and freshly ground black pepper, to taste
1/2 cup basil pesto
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/3 cup diced mozzarella cubes
Fried egg, for serving
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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.