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


• 1/3 cup julienned sun dried tomatoes, drained


• 1/3 cup diced mozzarella cubes


• Fried egg, for serving

Instructions

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.


• 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.


• Serve immediately with a fried egg, if desired.

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