Pesto Pasta with Asparagus and Sun Dried Tomatoes {Recipe}

It’s been awhile since I’ve shared a recipe. Now that I’m not working over the summer, I have more time to regularly grocery shop to keep our fridge stocked AND I have more time to make more involved recipes for dinner. This particular dish is actually quite easy, but I had never made it before and having more free time on my hands means giving a lot more new recipes a try. I like to cook, we love to eat (too bad I’m not a fan of dishes).

Anyways, on with the recipe. This dish can be made vegetarian by just skipping the chicken. Both the husband and my 2 year old daughter really enjoyed this meal. It was Mia’s first time trying pesto and she surprisingly gobbled up a whole bowl. Me? I LOVE pesto and sun dried tomatoes so this meal will be made numerous times again.

pesto pasta recipe

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A few side notes:

I used bow-tie pasta but almost any type that you prefer should work fine.

I also bought a pre-baked rotisserie style chicken from the grocery store. I bought it right before making this dish so it was warm when it was time to shred it (just used a fork). If you prefer, you can bake your own whole chicken but this will add a lot of time to how long it takes to make this dish.

If you have a homemade recipe for pesto, make it! I wanted to save time so I purchased a pre-made jar of pesto and it tasted great.

 

Pesto Pasta Recipe
Author: 
Recipe type: Pasta Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
If you like pesto and sun dried tomatoes, this recipe is for you.
Ingredients
  • 8 oz pasta
  • 1 lb asparagus, trimmed
  • 2 Tbsp. olive oil
  • Salt & Pepper to taste
  • ¾ cup pesto (homemade is best)
  • ½ cup sun dried tomatoes julienne and drained
  • ½ cup diced mozzarella cubes
  • ¾ cup of canned corn
  • 2 cups shredded chicken (I use pre-baked rotisserie chicken from the store)
Instructions
  1. Preheat the oven to 450 degrees F
  2. In a large pot of boiling and salted water, cook pasta according to the package instructions and drain well.
  3. Line a baking sheet with parchment paper and set aside. Place trimmed asparagus in a large bowl and toss with olive oil, salt and pepper. Place asparagus in a single layer onto the prepared baking sheet. Place in oven and roast for 8-10 minutes. Let cool before cutting into one inch pieces.
  4. Heat corn in a pot on the stove.
  5. In a very large bowl, combine drained, cooked pasta with the pesto until it is evenly distributed. Then, toss in the asparagus, sun dried tomatoes, corn, shredded chicken and mozzarella cubes.
  6. Season with salt and pepper to taste.

Give this recipe a try and please, let me know how it went or feel free to ask any questions!

 

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Comments

  1. Yay!!!

    This looks sooo good. I LOVE pesto and tomatoes…
    And I guess this might be even better cold? easy pre prep before beach or parkday/date?

    Now I want this. NOW!
    Steinsdotter recently posted…Late night ramblingMy Profile

    • Yes, this is just as good served cold! My mom actually makes a really great recipe similar to this and she serves it cold. I didn’t even think of that with mine. Thanks for commenting.

  2. Sun dried tomatoes are my favvvvvvvv so I need to make this asap! Sounds / look sooo good.
    Tina recently posted…My Nature Box For June & Some LylaMy Profile

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