Pesto Pull-Apart Bread

Ingredients:

• 1 can refrigerator biscuits, plain
• 1/2 cup pesto
• 1/2 cup shredded cheese
• 1/4 cup Parmesan cheese

Preparations:

1. Preheat oven to 350 degrees F.
2. Cut each biscuit into quarters. Place in a greased oven safe baking dish.
3. Spread the pesto over the top of the biscuits, being sure to distribute evenly.
4. Spread the shredded cheese on top of the biscuits and pesto. Sprinkle with the Parmesan cheese.
5. Bake in the oven for 25-30 minutes, until cooked through and cheese begins to brown.

Pesto Pasta with Roasted Asparagus

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

Preparations:

1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
2. 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.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes, lemon juice, and mozzarella.