{Recipe Files}: Sun-dried Tomato, Roasted Asparagus Pesto Pasta

It might be a mouthful to say, but it's a delicious mouthful!

DamnDelicious pulled out another win for me last night when I had almost no energy left to make dinner after a long day of meetings. This one was quick and easy and SO delicious!

What You Need:

-8 oz medium shell pasta

-1 pound asparagus

-About 2 Tbsp olive oil

-Salt and black pepper (I used sea salt)

-1/2 Cup Basil pesto

-1/3 Cup sun-dried tomatoes in olive oil, drained (about 6 Tbsp)

-1/3 Cup mozzarella cubes

Optional: fried egg (I did not do this)

What You Do:

1. Preheat oven to 425 F. Lightly coat a baking dish with non-stick spray. Place the asparagus in a single layer on the baking dish and drizzle with the olive oil. Sprinkle with salt and pepper and "toss" to combine. Bake for 8-12 minutes (I did 10 and mine were perfect.)

Let these cool before cutting them into 1-inch sections.

2. While the asparagus is baking/roasting, boil the water and cook the pasta according to package directions. Drain well.

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

* Optional 4. Serve immediately with a fried egg. I did not do this and it still tasted amazing.

I lightly sprinkled mine with parmesan cheese, which was good, but when I had seconds, I didn't and it still tasted delicious!

This is a great dish, but especially for Spring and Summer. It's light, so you don't feel totally stuffed and uncomfortable, and mega flavorful!

I highly recommend making this one! You won't regret it! :)