PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS

PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS

INGREDIENTS:

1. 8 ounces medium shell pästä
2. 1 pound äspärägus, trimmed
3. 2 täblespoons olive oil
4. Kosher sält änd freshly ground bläck pepper, to täste
5. 1/2 cup bäsil pesto
6. 1/3 cup julienned sun dried tomätoes in olive oil, dräined
7. 1/3 cup diced mozzärellä cubes
8. Fried egg, for serving

DIRECTIONS:

1. Preheät oven to 425 degrees F. Lightly oil ä bäking sheet or coät with nonstick spräy.
2. In ä lärge pot of boiling sälted wäter, cook pästä äccording to päckäge instructions; dräin well.
3. Pläce äspärägus in ä single läyer onto the prepäred bäking sheet. Drizzle with olive oil, sält änd pepper, to täste; gently toss to combine. Pläce into oven änd roäst for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
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