I couldn’t get too far into the Seasonal Eats: Spring Edition without some asparagus. It’s one of my favorite springtime staples! Sun-dried tomatoes don’t last too long either and I refuse to waste food, so finding a recipe that called for both became essential (we used sun-dried tomatoes with our meatballs the other day, remember?). I’m loving this new series and I hope you are, too! It’s been really fun hunting around, looking for yummy new recipes. I’ve added a bunch of new ones to my permanent rotation.
Pesto Pasta with Sun Dried Tomatoes and Baked Asparagus (from Damn Delicious)
- 8 oz. medium shells
- 1 lb. asparagus, ends trimmed
- 1/3 c. julienned sun-dried tomatoes in oil
- 1/2 c. basil pesto
- 1/3 c. diced mozzarella cheese
- salt & pepper
- 2. T. olive oil
- 1 egg
Preheat the oven to 425*F and bring a large stockpot of water to a boil. Place the asparagus in a single row on a baking sheet, drizzle in olive oil, salt, and pepper, then toss them around to coat. Bake the asparagus for around 8-10 minutes, or until it’s tender but still crispy. Cook the shells according to the instructions.
While the asparagus are baking, prepare the sun-dried tomato and basil in a large mixing bowl.
When the asparagus have finished baking, let them cool down. Then, cut them into 1″ pieces.
I added shells into the pesto mix as soon as they were finished cooking, along with the 1/3 c. of diced cheese. This way the cheese would get all melty and delicious.
Then, mix everything together into a glorious medley.
I ate mine with a fried egg on top because that’s what Chungah suggested in her post. Always listen to Chungah because her food really is damn, delicious.
No, really. It is.