Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a vibrant and flavorful dish that combines bold, herbaceous pesto with sweet-tart sun dried tomatoes and tender roasted asparagus. It’s an easy, elegant meal perfect for spring and summer, served warm or chilled as a pasta salad.
Why You’ll Love This Recipe
This pasta dish is bursting with bright, fresh flavors from the pesto and sun dried tomatoes, with roasted asparagus adding a delightful texture and a slightly smoky edge. It’s quick to prepare, requires minimal ingredients, and is versatile enough to be served as a main dish or a flavorful side. Whether you’re looking for a meatless dinner or a dish to take to a picnic or potluck, this recipe is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, rotini, or fusilli work well)
- Asparagus
- Olive oil
- Salt and pepper
- Sun dried tomatoes (packed in oil, drained and chopped)
- Basil pesto (store-bought or homemade)
- Garlic (optional)
- Parmesan cheese (optional for garnish)
- Pine nuts or walnuts (optional for topping)
- Fresh basil (optional for garnish)
Directions
- Preheat oven to 400°F (200°C).
- Trim the tough ends off the asparagus and cut into bite-sized pieces. Toss with olive oil, salt, and pepper. Roast on a baking sheet for 1215 minutes, until tender and slightly caramelized.
- Meanwhile, cook pasta according to package directions until al dente. Drain and reserve ½ cup of pasta water.
- In a large mixing bowl or the pasta pot, combine the cooked pasta, roasted asparagus, chopped sun dried tomatoes, and pesto.
- Stir to coat everything evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Optional: Add minced garlic for extra flavor or toss in toasted nuts for crunch.
- Serve warm or chilled. Top with Parmesan cheese and fresh basil if desired.
Servings and timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Add Protein: Stir in grilled chicken, shrimp, or chickpeas for a heartier meal.
- Make It Creamy: Add a spoonful of cream cheese or a splash of cream to the pesto for a rich, silky texture.
- Go Vegan: Use vegan pesto and skip the cheese garnish.
- Switch the Veggies: Try roasted broccoli, zucchini, or cherry tomatoes instead of or alongside asparagus.
- Spicy Kick: Add red pepper flakes or chili oil for heat.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This pasta can be enjoyed cold, or gently reheated on the stovetop with a splash of water or olive oil. Avoid microwaving for too long, as it can dry out the pasta or overcook the vegetables.
FAQs
What kind of pasta works best for this recipe?
Short pasta shapes like penne, rotini, or fusilli hold the pesto well, but spaghetti or linguine can also work.
Can I use jarred pesto?
Yes, high-quality store-bought pesto works great. You can also make your own for fresher flavor.
What are the best sun dried tomatoes to use?
Use oil-packed sun dried tomatoes for the best texture and flavor. Be sure to drain them well before chopping.
How do I keep the pasta from sticking together?
Toss the drained pasta with a little olive oil if not using it right away. Also, add the pesto while the pasta is still warm.
Can I make this dish ahead of time?
Yes, it holds up well. Chill it and serve as a pasta salad, or reheat it gently for a warm meal.
Is this recipe vegetarian?
Yes, it’s vegetarian as long as the pesto and cheese are made without animal rennet.
Can I freeze this dish?
It’s best enjoyed fresh. Freezing may alter the texture of the pasta and vegetables.
What nuts can I use for garnish?
Toasted pine nuts or walnuts are classic, but almonds or sunflower seeds also add nice crunch.
How can I make this more filling?
Add grilled chicken, shrimp, or white beans, or serve it alongside a green salad or crusty bread.
What can I serve with this pasta?
It pairs well with garlic bread, roasted vegetables, or a crisp green salad.
Conclusion
Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a fresh, flavorful, and versatile dish that celebrates the best of seasonal ingredients. With minimal prep and big, bold flavor, it’s perfect for busy weeknights, casual gatherings, or a make-ahead lunch. Whether served warm or cold, this dish brings brightness and balance to every bite.
Description
This pesto pasta with sun-dried tomatoes and roasted asparagus is a simple yet bold-flavored dish that’s perfect for busy weeknights. Earthy roasted asparagus, sweet sun-dried tomatoes, and herbaceous pesto coat tender pasta for a vibrant, satisfying vegetarian meal.
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Preheat oven to 400°F (200°C).
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Spread asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 1215 minutes, until tender and slightly golden.
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While asparagus roasts, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
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In a large mixing bowl, combine cooked pasta, sun-dried tomatoes, pesto, and roasted asparagus.
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Add Parmesan cheese and a splash of reserved pasta water, tossing everything together until evenly coated.
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Squeeze lemon juice over the top (if using), and season with salt and pepper to taste.
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Serve warm or at room temperature, topped with extra Parmesan and fresh basil if desired.
