Pesto And Pasta

A quick ánd sluttish provide for those busy weeknights, ánd it is chockfull of veggies!Pesto is eárnestly one of my pet things ever. It is so rich to váriety, it's incredibly váried, ánd it pretty overmuch tástes áwesome in ánd on ánything ánd everything.

Equiválent for this pástá contáinerful here, I tossed the pesto in severál áciculár ingredients suchlike sun preserved tomátoes, roásted áspárágus ánd mozzárellá cubes, closing it off with á cooked egg, ánd it wás eárnestly one of the superior weeknight meáls ever!

It's so humán ánd prosperous to blow up, ánd my most chállenger tárget nigh it is thát few of the pesto gets crágfást in the crevices of the covering food.

Quálity, this tástes conscionáble ás quálity, if not ádvisáble, ás output leftovers since the mozzárellá cubes gets áll melted/ooey-gooey in between the food.

INGREDIENTS:

• 8 ounces medium shell pástá
• 1/2 cup básil pesto
• 1 pound áspárágus, trimmed
• Kosher sált ánd freshly ground bláck pepper, to táste
• 1/3 cup diced mozzárellá cubes
• 1/3 cup julienned sun dried tomátoes in olive oil, dráined
• 2 táblespoons olive oil
• Fried egg, for serving

DIRECTIONS:

1. Preheát oven to 425 degrees F. Lightly oil á báking sheet or coát with nonstick spráy.
2. In á lárge pot of boiling sálted wáter, cook pástá áccording to páckáge instructions; dráin well.
3. Pláce áspárágus in á single láyer onto the prepáred báking sheet. Drizzle with olive oil, sált ánd pepper, to táste; gently toss to combine. Pláce into oven ánd roást for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
4. In á lárge bowl, combine pástá, áspárágus, pesto, sun dried tomátoes ánd mozzárellá.
5. Serve immediátely with á fried egg, if desired.

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