Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Why You’ll Love This Recipe

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a vibrant, flavor-packed dish that’s both hearty and refreshing. The bold, herby pesto pairs beautifully with the sweet-tart sun dried tomatoes and the tender, slightly charred roasted asparagus. It’s an easy weeknight dinner that feels gourmet, perfect warm or as a chilled pasta salad.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pastabasil pestosun dried tomatoes (oil-packed, drained and sliced)fresh asparagus (trimmed and chopped)olive oilgarlic (minced)parmesan cheesepine nuts (optional)saltblack pepperred pepper flakes (optional for heat)

directions

Preheat your oven to 400°F (200°C).

Toss the chopped asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender and slightly golden.

Meanwhile, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

In a large skillet over medium heat, warm a bit of olive oil and sauté the minced garlic until fragrant, about 1 minute.

Add the sun dried tomatoes and roasted asparagus to the skillet and toss to combine.

Add the cooked pasta to the skillet, then stir in the pesto. If needed, add a splash of the reserved pasta water to loosen the sauce and help it coat the pasta evenly.

Toss until everything is well combined and heated through.

Top with freshly grated parmesan cheese, pine nuts, and a pinch of red pepper flakes if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesRoasting time: 15 minutesCooking and assembly time: 10 minutesTotal time: 35 minutes

Variations

Use arugula or spinach pesto for a different leafy twist.

Swap asparagus for roasted zucchini or broccoli.

Add grilled chicken or shrimp for extra protein.

Try whole wheat or gluten-free pasta to suit dietary needs.

Sprinkle with feta or goat cheese for a tangy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over low heat with a splash of water or extra pesto to refresh the sauce.Can be enjoyed cold as a pasta salad, especially during warmer months.

FAQs

Can I use jarred pesto?

Yes, high-quality store-bought pesto works great, but homemade will give the freshest flavor.

Can I make it vegan?

Yes, use vegan pesto and skip the cheese or use a dairy-free alternative.

Do I need to roast the asparagus?

Roasting enhances the flavor, but you can sauté or steam it for a quicker option.

Is this good for meal prep?

Absolutely, it stores well and the flavors deepen over time.

Can I use sun dried tomatoes not packed in oil?

Yes, but rehydrate them in hot water first to soften before adding.

Can I add more vegetables?

Definitely—try bell peppers, cherry tomatoes, or spinach for more variety.

How do I keep the pesto from clumping?

Toss it with a bit of pasta water to loosen it and coat everything evenly.

Can I make this ahead of time?

Yes, make and store it up to a day in advance. Reheat gently or serve cold.

Is it freezer-friendly?

It’s best fresh or refrigerated. Freezing can alter the texture of the pasta and pesto.

What pasta shape works best?

Short pasta like penne, fusilli, or farfalle hold the pesto and veggies well.

Conclusion

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a simple yet flavorful dish that brings together freshness, richness, and texture in every bite. Whether you’re preparing it for a quick dinner or a make-ahead lunch, it’s a versatile and satisfying recipe that will keep you coming back for more.

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