Ingredients:
- 8 ounces medium shell pasta
- 1 pound asparagus, trimmed to remove any woody bits
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup basil pesto
- 1/3 cup julienned sun dried tomatoes, drained
- 8 oz mozzarella, shredded
- 1 tsp lemon juice
- Preheat oven to 450 F. Line a baking sheet with parchment paper.
- 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 pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes, lemon juice, and mozzarella.
