Why You’ll Love This Recipe

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a vibrant, flavor-packed dish that brings together the earthy richness of basil pesto, the tangy bite of sun dried tomatoes, and the deep, roasted taste of asparagus. It’s a quick, satisfying meal that’s perfect for busy weeknights or casual gatherings. The combination of textures and bold flavors makes each bite incredibly satisfying.

ingredients

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

pastabasil pestosun dried tomatoes (in oil, drained and sliced)fresh asparagusextra virgin olive oilgarlic clovesparmesan cheesepine nuts (optional)saltblack pepperred pepper flakes (optional for heat)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Trim the woody ends off the asparagus and cut into bite-sized pieces.

Toss the asparagus with olive oil, salt, and pepper, then spread on the baking sheet and roast for 12-15 minutes, until tender and slightly caramelized.

While the asparagus roasts, cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.

In a large skillet, heat a splash of olive oil and sauté minced garlic until fragrant, about 1 minute.

Add the sun dried tomatoes and cooked asparagus to the skillet. Stir in the pesto and a splash of reserved pasta water to loosen the sauce.

Add the cooked pasta and toss everything together until well coated. Adjust seasoning with salt, pepper, and red pepper flakes if using.

Top with grated parmesan and pine nuts if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use whole wheat or gluten-free pasta for dietary needs.

Swap asparagus for roasted broccoli, zucchini, or green beans.

Add grilled chicken, shrimp, or tofu for extra protein.

Use arugula pesto or sun dried tomato pesto for a different twist.

Stir in baby spinach or kale for added greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water or olive oil to loosen the sauce.For best texture, avoid microwaving as it can dry out the pasta.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works great, but homemade will enhance the flavor.

How do I keep the pesto from drying out?

Use reserved pasta water to help emulsify the sauce and keep it silky.

Can I make this dish vegan?

Yes, use vegan pesto and omit or replace the parmesan with a plant-based alternative.

What kind of pasta works best?

Short pasta like penne, fusilli, or farfalle works well to catch the sauce.

Is this dish good served cold?

Yes, it can be served as a pasta salad—just chill and adjust seasoning before serving.

Can I roast the asparagus in advance?

Yes, roasted asparagus can be prepared a day ahead and stored in the fridge.

Do sun dried tomatoes need to be rehydrated?

Not if they’re packed in oil. If using dry-packed, soak them in warm water for 10 minutes first.

Conclusion

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a fresh, delicious meal that’s easy to make and bursting with flavor. Perfect for both weeknight dinners and weekend lunches, it’s a satisfying way to enjoy your favorite ingredients in one hearty, herbaceous dish.