Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus

Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus


Ingredients:
8 ounces medium shell pasta
1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup basil pesto
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Instructions:
  • 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.
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