Roasted Tomato and Asparagus Pesto Pasta with Steak

What you need:

    • 8 oz. shell pasta
    • 1 lb. asparagus
    • 1 pint grape tomatoes, halved
    • 2 Tbsp. olive oil
    • Salt and pepper, to taste
    • 1/2 cup basil pesto
    • 1/3 cup shredded mozzarella cheese
    • Steak, chopped into bite-size pieces
    • Fried eggs for serving

Directions:

    1. Cook pasta in a pot of boiling salted water according to package directions; drain.
    2. On a lightly greased baking pan lined with foil, spread asparagus and tomatoes out in a single layer.
    3. Drizzle with oil and salt and pepper to taste. Gently toss.
    4. Roast in a preheated 425 degree oven for 8 to 12 minutes. Then let cool slightly before cutting asparagus into inch-long pieces.
    5. Meanwhile, brown steak in a skillet
    6. In a large bowl, stir pasta, asparagus, tomatoes, steak, pesto, and mozzarella.
    7. Serve topped with fried egg.

Recipe slightly adapted from Damn Delicious

Posted on Fantastical Sharing of Recipes