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Sunday, December 29, 2013

Asparagus Pesto Pasta

I am sorry I have not posted any recipes in a while. I have been busy with the holidays. This recipe is delicious and easy! It is a great weeknight dinner because it does not take long at all to make.

Serves 4 to 6 

1/2 cup basil pesto
1/3 cup sundried tomatoes, drained
1/2 cup mozzarella cheese, cubed
2 tbsp olive oil
1 lb asparagus, trimmed
8 oz medium shell pasta

 Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper. Place asparagus in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place into oven and bake for 8 to 12 minutes. Let cool and cut into 1 to 2 inch pieces.

 Meanwhile, boil the pasta according to package instructions. Drain and return to pot.
Cut up the mozzarella into cubes and drain the sundried tomatoes.
 Add all the ingredients to the cooked and drained pasta.
Stir around and serve immediately. You can also eat this dish cold, but I would mix all the ingredients together except the mozzarella and let cool before adding the cheese if you do so.

This dish is so easy to make on a busy weeknight, and it also goo leftover the next day!

From one newbie to another, enjoy!

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