Asparagus and Sun Dried Tomato Pesto Pasta


By: Beth Crave

Asparagus and Sun Dried Tomato Pesto Pasta

By: Beth Crave

 

Ingredients

  • 8 oz medium shell pasta
  • 1 lb asparagus, ends trimmed
  • 2 Tb. olive oil
  • Salt and pepper, to taste
  • ½ cup basil pesto
  • ¼ cup sun dried tomatoes in olive oil, drained and julienned
  • ½ cup Crave Brothers fresh mozzarella Perline, drained

 

 

Directions

Preheat oven to 425 degrees. Line a jelly roll pan with aluminum foil.

In a large pot of boiling water, cook pasta according to the package instructions, drain well. Set aside.

Place asparagus in a single layer on the aluminum foil. Drizzle with olive oil and season with salt and pepper to taste; gently toss to combine. Place into the oven and roast for about 8-12 minutes. Cool slightly before cutting into 1-inch pieces.

In a large bowl, combine the pasta, asparagus, pesto, sun dried tomatoes and fresh mozzarella.

Serve immediately.

 

Serves 4

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