I can’t get enough of this pesto pasta packed with roasted asparagus, sun dried tomatoes, and melty mozzarella cubes. It’s fresh, hearty, and somehow even better the next day.

Jump to Recipe

I’m obsessed with this pasta because it tastes like spring showed up hungry. The roasted asparagus brings that snappy, green bite I crave, while sun dried tomatoes hit everything with their chewy, tangy punch.

I love how it’s loaded without feeling heavy, the kind of dinner I keep sneaking from the bowl before it even makes it to the table. And the leftovers?

Honestly, sometimes I like them even more. Cold, room temp, straight from the fridge.

No shame. It’s bright, satisfying, and ridiculously easy to want again the next night.

But one bowl never feels like enough ever.

Ingredients

Print Recipe (No Advertisments)

Pasta makes it cozy and filling, with those little pesto-catching curves.
Roasted asparagus brings a tender bite and makes the bowl feel fresher.
Sun dried tomatoes add chewy, sweet-tangy pops that keep things interesting.
Basil pesto is the shortcut sauce that tastes like you tried harder.
Fresh mozzarella gets creamy and soft, basically little bites of happiness.
Olive oil helps the asparagus roast up golden, not sad and dry.
Tomato oil adds extra savory flavor, so don’t toss it if you’ve got it.
Lemon juice wakes everything up and keeps the pasta from feeling heavy.
Parmesan brings salty, nutty goodness, plus extra on top never hurts.
Fresh basil makes it pretty and gives that garden-fresh finish.
Red pepper flakes add a tiny kick, if you like some heat.
Salt and black pepper pull it all together, like they always do.

Ingredient Quantities

12 ounces pasta (penne, fusilli, or farfalle)

1 pound asparagus, trimmed and cut into 1 to 2 inch pieces

3/4 cup sun dried tomatoes, packed in oil, drained and chopped

1 cup basil pesto (store bought or homemade)

8 ounces fresh mozzarella, cut into 1/2 inch cubes

2 tablespoons olive oil, for roasting asparagus

2 tablespoons reserved oil from sun dried tomatoes, if available

1 tablespoon fresh lemon juice

1/4 cup grated Parmesan cheese, plus extra for serving

1/4 cup fresh basil leaves, torn, for garnish

1/4 teaspoon red pepper flakes, optional

Salt and freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F and line a baking sheet with foil or parchment.

2. Toss trimmed asparagus pieces with 2 tablespoons olive oil, 2 tablespoons reserved oil from sun dried tomatoes if using, salt and pepper; spread in a single layer and roast 12 to 15 minutes until tender and slightly charred.

3. Meanwhile bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente; reserve 1/2 cup pasta water and drain.

4. While pasta cooks, chop 3/4 cup sun dried tomatoes and cut 8 ounces fresh mozzarella into 1/2 inch cubes.

5. In a large bowl combine 1 cup basil pesto, 1 tablespoon fresh lemon juice, 1/4 cup grated Parmesan, and red pepper flakes if using; stir to loosen with 2 to 4 tablespoons reserved pasta water as needed to create a creamy sauce.

6. Add hot drained pasta to the pesto mixture and toss thoroughly so the sauce coats the pasta; season with salt and freshly ground black pepper to taste.

7. Fold in roasted asparagus, chopped sun dried tomatoes, and mozzarella cubes until evenly distributed; if the sauce is too thick add more reserved pasta water a tablespoon at a time.

8. Taste and adjust seasoning, adding more lemon juice, Parmesan, or salt and pepper if desired.

9. Transfer to a serving bowl or platter and garnish with 1/4 cup torn fresh basil leaves and extra grated Parmesan.

10. Serve warm or at room temperature; leftovers keep well and the flavors develop after resting.

Equipment Needed

1. Baking sheet lined with foil or parchment
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Large mixing bowl for sauce and tossing
5. Cutting board and chef knife for asparagus, tomatoes, and mozzarella
6. Measuring spoons and measuring cup
7. Tongs or pasta fork for tossing and serving
8. Cheese grater for Parmesan

FAQ

Can I use dried basil pesto instead of fresh pesto? Yes, store bought pesto works great; if using a stronger flavored pesto, start with 3/4 cup and adjust to taste.

How do I prevent the mozzarella from melting into a blob? Cut mozzarella into neat 1/2 inch cubes, cool the pasta slightly off heat before folding in the cheese, and add it at the end so it softens but keeps shape.

What is the best way to roast asparagus for this dish? Toss asparagus with olive oil, salt, and pepper, spread in a single layer on a rimmed baking sheet, and roast at 425 F for 10 to 14 minutes until tender and slightly charred.

Can I make this ahead of time for meal prep? Yes. Store pesto-coated pasta and roasted asparagus separately in airtight containers for up to 3 days. Add fresh mozzarella and basil just before serving.

How can I make this recipe vegan or dairy free? Use dairy free mozzarella and omit the grated Parmesan or replace with nutritional yeast. Check pesto ingredients for cheese or use a nut and herb based vegan pesto.

Do I need to reserve any pasta cooking water? Keep 1/4 cup of pasta water to loosen the sauce if needed when tossing pesto with pasta; it helps create a silky coating.

Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus Recipe Substitutions and Variations

Pasta: swap penne/fusilli/farfalle for 12 ounces whole wheat or chickpea pasta for more fiber and protein, or 12 ounces orecchiette for a chewier bite.
Asparagus: substitute 1 pound broccolini or trimmed broccolini florets for a similar texture, or 1 pound green beans blanched then roasted for comparable snap.
Sun dried tomatoes: use 3/4 cup roasted red peppers, chopped, for a milder sweet flavor, or 3/4 cup cherry tomatoes slow-roasted with olive oil for freshness and acidity.
Fresh mozzarella: replace 8 ounces fresh mozzarella with 8 ounces cubed bocconcini, or 1 cup crumbled feta for a tangier, saltier finish.

Pro Tips

1. Roast the asparagus until it has little brown spots and just gives when pierced, then let it cool a few minutes before folding into the pasta. That brief rest keeps the mozzarella from melting into a blob and preserves a nice contrast of textures.

2. Reserve more pasta water than you think you need, and add it slowly. The starchy water helps the pesto loosen into a silky sauce that clings to each piece of pasta without getting watery.

3. Toss the hot pasta with the pesto off the heat so the basil stays bright and fresh. If you want a brighter lift, add lemon juice in small increments and taste as you go.

4. For best flavor distribution, chop the sun dried tomatoes finely rather than leaving large pieces. If using oil-packed tomatoes, splash a little of that oil into the pasta for added depth, but go light so it does not overpower the pesto.

Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can’t get enough of this pesto pasta packed with roasted asparagus, sun dried tomatoes, and melty mozzarella cubes. It’s fresh, hearty, and somehow even better the next day.

Servings

servings

Calories

988

kcal

Equipment: 1. Baking sheet lined with foil or parchment
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Large mixing bowl for sauce and tossing
5. Cutting board and chef knife for asparagus, tomatoes, and mozzarella
6. Measuring spoons and measuring cup
7. Tongs or pasta fork for tossing and serving
8. Cheese grater for Parmesan

Ingredients

12 ounces pasta (penne, fusilli, or farfalle)
1 pound asparagus, trimmed and cut into 1 to 2 inch pieces
3/4 cup sun dried tomatoes, packed in oil, drained and chopped
1 cup basil pesto (store bought or homemade)
8 ounces fresh mozzarella, cut into 1/2 inch cubes
2 tablespoons olive oil, for roasting asparagus
2 tablespoons reserved oil from sun dried tomatoes, if available
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese, plus extra for serving
1/4 cup fresh basil leaves, torn, for garnish
1/4 teaspoon red pepper flakes, optional
Salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425°F and line a baking sheet with foil or parchment.
Toss trimmed asparagus pieces with 2 tablespoons olive oil, 2 tablespoons reserved oil from sun dried tomatoes if using, salt and pepper; spread in a single layer and roast 12 to 15 minutes until tender and slightly charred.
Meanwhile bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente; reserve 1/2 cup pasta water and drain.
While pasta cooks, chop 3/4 cup sun dried tomatoes and cut 8 ounces fresh mozzarella into 1/2 inch cubes.
In a large bowl combine 1 cup basil pesto, 1 tablespoon fresh lemon juice, 1/4 cup grated Parmesan, and red pepper flakes if using; stir to loosen with 2 to 4 tablespoons reserved pasta water as needed to create a creamy sauce.
Add hot drained pasta to the pesto mixture and toss thoroughly so the sauce coats the pasta; season with salt and freshly ground black pepper to taste.
Fold in roasted asparagus, chopped sun dried tomatoes, and mozzarella cubes until evenly distributed; if the sauce is too thick add more reserved pasta water a tablespoon at a time.
Taste and adjust seasoning, adding more lemon juice, Parmesan, or salt and pepper if desired.
Transfer to a serving bowl or platter and garnish with 1/4 cup torn fresh basil leaves and extra grated Parmesan.
Serve warm or at room temperature; leftovers keep well and the flavors develop after resting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.