Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus - cooking recipe

Ingredients

8 ounces medium pasta shells
1 lb asparagus, trimmed
2 tablespoons olive oil
kosher salt & freshly ground black pepper, to taste
1/2 cup basil pesto
1/3 cup julienned sun-dried tomato packed in oil, drained
8 ounces fresh mozzarella cheese, in small cubes

Preparation

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.