Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus

• 8 ounces medium pasta shells
• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• kosher salt & freshly ground black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun-dried tomato packed in oil, drained
• 8 ounces fresh mozzarella cheese, in small cubes

1. Preheat oven to 425 degrees F. 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, 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.
4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.

pasta shells, olive oil, kosher salt, basil pesto, tomato, mozzarella cheese

Taken from www.food.com/recipe/pesto-pasta-with-sun-dried-tomatoes-and-roasted-asparagus-519162 (may not work)