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