Pesto Pasta with Sun-Dried Tomatoes and Roasted Asparagus


This recipe was adapted from the recipe on website

  • 2 servings pasta, uncooked (I used fettuccine but the original called for shell)
  • 8 – 10 full pieces asparagus
  • 1 tsp extra virgin olive oil
  • Sea salt & pepper, to taste
  • ½ cup Pesto Sauce (I ran out of pine nuts, so I used slivered almonds)
  • 6 – 8 sun-dried tomatoes (dry), julienned
  • ⅓ cup “mozza”, cubed (I used Soya brand)
  1. Preheat oven to 350 degrees.
  2. Boil a pot of lightly salted water and cook pasta according to directions.
  3. While pasta is cooking, toss asparagus (whole) in olive oil, salt and pepper.
  4. Bake asparagus for 10 – 12 minutes, until tender but crisp.
  5. Allow asparagus to cool for a couple of minutes before cutting into 1″ pieces.
  6. Toss cooked pasta (drained, of course), asparagus, sun-dried tomatoes, cheese and pesto together.
  7. Serve whilst hot.

This was a first-time make for me and I absolutely loved it! So simple yet so unbelievably delicious! Oh and I topped it with Parmesan “cheese” (Soya brand), too!

Tagged , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: