PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS

Ingredients

• Pasta

  Fresh-refrigerated, plain, as purchased

  8 oz or 227g

• Asparagus

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Basil

  Fresh

  4 ½ tbsp, chopped or 12g

• Sun-dried tomatoes

  Packed in oil, drained

  ⅓ cup or 37g

• Mozzarella cheese

  Part skim milk, low moisture

  ⅓ cup, diced or 44g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

Directions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 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 bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella. Serve immediately with a fried egg, if desired.