Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Sun-dried tomatoes

  ½ cup or 27g

• Mozzarella cheese

  Part skim milk, low moisture

  ½ cup, diced or 66g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Preheat oven to 425°F (220°C). Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
3. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Gently toss to combine. Roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
4. In a large bowl, combine pasta, asparagus, pesto, sun-dried tomatoes, and mozzarella.
5. Serve immediately with a fried egg on top.
6. Enjoy!

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