Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Ingredients:

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 cup basil pesto
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/3 cup diced mozzarella cubes
• Fried egg, for serving (optional)

Directions:

1. Preheat oven to 425 degrees F.
2. Lightly oil a baking sheet or coat with nonstick spray.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
5. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
6. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
7. Serve immediately with a fried egg, if desired.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!