"A quick and easy dish for those busy weeknights, and it's chockfull of veggies!..."
INGREDIENTS
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8 ounces medium shell pasta
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1 pound asparagus, trimmed
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2 tablespoons olive oil
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Kosher salt and freshly ground black pepper, to taste
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1/2 cup basil pesto
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1/3 cup julienned sun dried tomatoes, drained
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1/3 cup diced mozzarella cubes
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Fried egg, for serving
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