Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus Recipe

This Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a dream come true for busy weeknights. It’s packed with flavor, comes together in under 30 minutes, and feels like something you’d order at your favorite little Italian spot—but made right in your kitchen. The vibrant pesto clings to every twist of pasta, the sweet and tangy sun dried tomatoes add an incredible punch, and the roasted asparagus brings a touch of earthy crunch. This dish is effortlessly delicious, vegetarian-friendly, and guaranteed to make dinner something to look forward to.

Why You’ll Love This Recipe

• Quick and fuss-free: This pasta dish can be on the table in about 25 minutes, start to finish.
• Incredibly flavorful: The pesto is rich and herby, sun dried tomatoes are sweet and tangy, and the asparagus adds a delightful roasted bite.
• Perfect for all seasons: Whether it’s springtime or the dead of winter, this recipe brings a pop of green and brightness to your plate.
• Customizable: You can tweak this recipe a hundred ways depending on what’s in your fridge.

Ingredients You’ll Need

You don’t need a long shopping list or fancy tools. Just gather these key ingredients:

• Pasta: Choose a pasta that catches sauce well—penne, fusilli, or even farfalle are perfect options here.
• Basil pesto: Store-bought works great for speed, but homemade really takes it over the top. It’s the heart of the dish, so use a good one!
• Sun dried tomatoes: Look for the kind packed in olive oil—drain them slightly but keep that oil for sautéing. They bring a sweet, intense flavor.
• Asparagus: Trim the woody ends and roast until just tender and slightly charred. It adds texture and a fresh veggie crunch.
• Garlic: Just a clove or two, sautéed gently in oil, to build aromatic depth.
• Parmesan cheese: A generous sprinkle brings saltiness and richness. Grate it fresh for best results.
• Olive oil: Use some of the oil from the sun dried tomatoes—it’s already flavored and adds depth to the dish.
• Salt and black pepper: Essential for seasoning and balancing all the other ingredients.

Variations

Want to make it your own? Try one of these simple twists:

• Add protein: Grilled chicken, shrimp, or even chickpeas for a vegetarian protein boost.
• Go green: Toss in baby spinach or arugula at the end for extra color and nutrition.
• Try a different pesto: Sun dried tomato pesto, arugula pesto, or even a walnut-based pesto can all work beautifully.
• Add creaminess: A spoonful of cream cheese or a splash of heavy cream stirred in right before serving gives it a luxurious texture.

How to Make Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Step 1: Roast the Asparagus

Preheat your oven to 400°F (200°C). Toss trimmed asparagus spears with a drizzle of olive oil, salt, and pepper. Roast for about 10–12 minutes, or until tender and slightly crispy on the edges. Cut into bite-sized pieces once cooled slightly.

Step 2: Cook the Pasta

While the asparagus roasts, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Reserve about ½ cup of the pasta water before draining.

Step 3: Sauté the Aromatics

In a large skillet, heat a tablespoon of olive oil (preferably from the sun dried tomatoes jar). Add minced garlic and chopped sun dried tomatoes. Sauté for 2–3 minutes until fragrant.

Step 4: Combine Everything

Add the drained pasta to the skillet, along with roasted asparagus. Stir in the pesto and just enough pasta water to create a silky sauce that clings to the pasta.

Step 5: Serve

Finish with a generous handful of grated Parmesan, a few cracks of black pepper, and maybe even a squeeze of lemon juice to brighten everything up.

Pro Tips for Making the Recipe

• Don’t overcook the asparagus: You want it roasted, not limp. Watch it closely—10 to 12 minutes usually does the trick.
• Use pasta water wisely: A splash can completely transform the sauce, making it glossy and helping it cling to the pasta perfectly.
• Warm the pesto gently: Pesto doesn’t like high heat. Stir it in off the heat to keep the basil fresh and green.
• Taste before you salt: Between the pesto, Parmesan, and sun dried tomatoes, you might not need much extra salt.

How to Serve

This pasta is a standalone star, but if you’re in the mood to build a complete meal, here are a few pairing ideas:

Garnishes:

Top with extra Parmesan, toasted pine nuts, or a handful of microgreens for added flair.

Side Dishes:

A crisp arugula salad with lemon vinaigrette or a chunk of crusty garlic bread pairs beautifully with the pasta’s richness.

Wine Pairing:

Serve with a chilled glass of Sauvignon Blanc or Pinot Grigio for a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight and make a tasty next-day lunch.

Freezing

Not recommended for freezing—the pesto tends to lose its brightness and the texture of the asparagus changes.

Reheating

Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. A quick microwave reheat also works in a pinch.

FAQs

Can I make this pasta vegan?
Absolutely! Just use a vegan pesto (or make your own), skip the Parmesan or use a plant-based alternative, and you’ve got a delicious vegan-friendly meal.

Can I use frozen asparagus?
Yes, just thaw and pat it dry before roasting. It won’t get quite as crisp as fresh asparagus, but it still works well in a pinch.

What kind of pesto works best?
Classic basil pesto is the go-to here, but arugula, spinach, or even kale-based versions are all excellent alternatives. Just keep it herby and flavorful.

Can I serve this cold as a pasta salad?
Yes! Let it cool and serve it chilled—it becomes a fantastic pasta salad, perfect for picnics or meal prep.

Final Thoughts

This Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is everything a weeknight dinner should be—fast, fresh, and completely satisfying. It’s one of those recipes you’ll find yourself coming back to again and again, thanks to its bold flavors and effortless prep. Give it a try and let it become a new staple in your kitchen!

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