Pesto Pasta with Asparagus & Sun Dried Tomatoes

April 2, 2015 • Main Dishes, Spring, Summer, Vegetarian

Pesto Pasta with sun dried tomatoes

Weather: 45 degrees, sunshine
What I’m listening to: Hold On, The Gospel Whiskey Runners

It’s April, Easter is almost here, the snow has melted, and the sun is shining brightly outside until nearly 9 p.m. on these Alaska days. Along with the daylight, the food coming out of the kitchen is getting lighter and brighter every day as well.

Pesto Pasta

Nothing says spring to me quite like fresh green asparagus. And this vibrant and flavorful pesto pasta dish inspired by Damn Delicious is packed full of it. Along with a few of my other favorite ingredients like sun dried tomatoes, pesto, and fresh mozzarella. In the time it takes to cook the pasta, you can have this entire dish ready. It makes a perfect meatless weeknight meal. Serve pesto pasta while hot.

Pesto Pasta with Asparagus & Sun Dried Tomatoes

Pesto Pasta with sun dried tomatoes

Fresh and easy pesto pasta with roasted asparagus, sun dried tomatoes, and fresh mozzarella. Adapted from Damn Delicious.

Yields: 2-4 servings

  • 8 ounces medium shell pasta (farfalle or penne would also work)
  • 1 pound asparagus, woody ends snapped off
  • olive oil
  • salt and pepper
  • 1/2 cup pesto
  • 1/3 cup jarred sun dried tomatoes, roughly chopped
  • 1/3 cup fresh mozzarella cheese, cubed

Over high heat, bring a pot full of generously salted water to a boil. When the water comes to a full boil, add the pasta, stir, and cook until al dente according to package directions.

In the meantime, preheat oven to 425. Line a sheet pan with parchment paper. Lay the asparagus spears on the parchment, drizzle with olive oil and season well with salt and pepper. Roast in the preheated oven 8-10 minutes, until tender crisp. Cut the asparagus in 1-inch pieces.

Drain the pasta. Return it to the pan. Add the asparagus, pesto, sun dried tomatoes, and mozzarella. Toss to combine. Season with salt as needed. Serve while hot.