Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus

adapted from Damn Delicious...and it is too!

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 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

Directions

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.