Friday, November 20, 2015

Pesto Pasta Salad

I try so many new recipes...some are great, some are ter-rible.  I rarely write them on recipe cards b/c I have them on my blog.  I loved this recipe sooooo much that I wrote it on a recipe card b/c if an alien eats the internet and I lose all my recipes....I do NOT want to lose this one.  Yu-um.  It's also accidentally kind of healthy.  Bonus, leave out the cheese cubes, and make sure your pasta doesn't contain eggs and it's also vegan.  My brother has been residing at my house the last few months and he's vegan.  I made this and only put the cheese in wasn't even necessary.  Sometimes I chase cheese wanting it with each bite, but with this dish-all the other pieces have so much flavor you can take it or leave it (I liked it even better the second day when I reheated the pasta and the mozerella melted a little more).  The original recipe came from damndelicious. this out-trust me not much makes the recipe card these days and just typing this makes me want to go make it again.
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)
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).