OK...so....try 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).