Senin, 21 Oktober 2019
A quick and simple dish for those busy weeknights, and it's chockfull of veggies! Pesto is seriously one amongst my favorite things ever. it's really easy to create, it’s unbelievably versatile, and it just about tastes superb in and on something and everything.
Like for this alimentary paste dish here, I tossed the pesto in some straightforward ingredients like sun dried tomatoes, cooked asparagus and cheese cubes, finishing it off with a dish, and it had been seriously one amongst the most effective night meals ever!
It’s therefore straightforward and simple to fix, and my most favorite issue concerning it's that a number of the pesto gets stuck within the crevices of the shell alimentary paste. Plus, this tastes even as sensible, if not higher, as work leftovers since the cheese cubes gets all melted/ooey-gooey in between the alimentary paste.
INGREDIENTS:
- 8 ounces medium shell pasta
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup basil pesto
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/3 cup diced mozzarella cubes
- Fried egg, for serving
DIRECTIONS:
- 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.