á quick ánd eásy dish for those busy weeknights, ánd it is chockfull of veggies!
INGREDIENTS
- 8 ounces medium shell pástá
- 1 pound áspárágus, trimmed
- 2 táblespoons olive oil
- Kosher sált ánd freshly ground bláck pepper, to táste
- 1/2 cup básil pesto
- 1/3 cup julienned sun dried tomátoes in olive oil, dráined
- 1/3 cup diced mozzárellá cubes
- Fried egg, for serving
DIRECTIONS:
- Preheát oven to 425 degrees F. Lightly oil á báking sheet or coát with nonstick spráy.
- In á lárge pot of boiling sálted wáter, cook pástá áccording to páckáge instructions; dráin well.
- Full instructions see dámndelicious.ne2t
PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
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Oleh
hary santoso
