Pesto is one of my favorites. It’s so simple to make and versatile.

This pasta dish was one of my favorite weeknight meals. I added some simple ingredients such as sun-dried tomatoes, roasted vegetables, and mozzarella cubes to the pesto, then topped it with a fried yolk.

The pesto is stuck in the pasta’s crevices.

AH-MAZING, right?

This dish is just as tasty as leftovers from work if it’s not even better. The mozzarella cubes get all melted and gooey gooey between the pasta.


8 ounces of medium-shell pasta

1 pound of asparagus, trimmed

Olive oil two tablespoons

To taste, add Kosher Salt and freshly ground Black Pepper

1/2 cup basil pesto

Sun-dried tomatoes julienned in olive oil, 1/3 cup

1/3 cup diced mozzarella cubes

Fried egg for serving


Preheat oven to 425 degrees F. Oil baking sheets lightly or spray with nonstick spray.

Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.

Place the asparagus in one layer on the baking sheet. Sprinkle with salt and pepper to taste, drizzle olive oil over asparagus, then gently mix. Place in oven for 8-12 minutes or until crisp but tender. Allow to cool completely before cutting into 1-inch-sized pieces.

Combine pasta and asparagus with pesto, sun-dried tomatoes, and mozzarella in a large mixing bowl.

If desired, serve immediately with are fried egg