Pesto Pasta Salad

Ingredients:  8 oz med shell pasta, 1 lb asparagus (trimmed), 2 T olive oil, salt and pepper (to taste), 1/2 c. pesto, 1/3 c sun dried tomatoes in olive oil (drained and julienned), 1/3 c diced mozzarella cube, fried egg (optional)

Instructions:  

1.  Heat the oven to 425.  Spray a baking sheet with nonstick spray.  Place trimmed asparagus in a single layer on baking sheet.  Drizzle with olive oil, salt and pepper and toss to combine.  Roast for 8-12 minutes (should be tender and crisp).  Cool and cut into 1 inch pieces.  

2.  Boil shell pasta per package instructions.  Drain and add asparagus, pesto, sun dried tomatoes, mozzarella and a fried egg (if you want).  

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