Ingredients:
8 oz. medium shell pasta or Cavatelli Pasta
1 lb. asparagus, trimmed
2 Tbsp. Almond Oil
Kosher salt and freshly ground black pepper, to taste
1/2 c. pesto
1/3 c. julienned sun dried tomatoes in olive oil, drained
1/3 c. diced mozzarella cubes
Fried Egg for serving
8 oz. medium shell pasta or Cavatelli Pasta
1 lb. asparagus, trimmed
2 Tbsp. Almond Oil
Kosher salt and freshly ground black pepper, to taste
1/2 c. pesto
1/3 c. julienned sun dried tomatoes in olive oil, drained
1/3 c. diced mozzarella cubes
Fried Egg for serving
Preheat oven to 425 F. Lightly oil a baking sheet or coat with non-stick spray. In a large pot of boiling salted water, cook pasta according to package instructions, drain well. 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. In a large bowl, combine pasta, asparagus, pesto, sun-dried tomatoes and mozzarella. Serve immediately with a fried egg if desired.
Tested in Salads Cooking Class
