Ingredients

  • 8 ounces medium shell pasta
  • 1 pound Certified SC Grown asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup┬ábasil pesto
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving

Instructions

  1. Preheat oven to 425┬░. 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.
  5. Serve immediately with a fried egg, if desired.

Ag Fact: Asparagus takes three years from seed to harvest, but once mature, the plant can produce for up to 15 years.