Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus Recipe

This vibrant and flavor-packed Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is a dish that checks all the right boxes: easy, fast, and incredibly delicious. The rich basil pesto clings to every twist of pasta, while sweet-tart sun dried tomatoes and tender roasted asparagus bring color and texture to the plate. It’s a simple, elegant meal that feels fancy but comes together in under 30 minutes—perfect for busy weeknights when you want something fresh and satisfying without the hassle.

Why You’ll Love This Recipe

• Quick to Make: Ready in less than half an hour from start to finish—yes, including the roasting!
• Bursting with Flavor: The deep umami of sun dried tomatoes meets the nuttiness of pesto and the charred goodness of roasted asparagus.
• Minimal Ingredients, Maximum Taste: With just a handful of ingredients, this pasta brings bold flavors in every bite.
• Great for Meal Prep: Tastes amazing hot, cold, or at room temperature—ideal for lunch the next day.

Ingredients You’ll Need

Here’s what goes into this beautiful pasta and why it matters:

• Pasta: Short cuts like penne, fusilli, or farfalle are perfect for catching all that glorious pesto in every bite.
• Pesto: Use your favorite store-bought version for convenience or homemade for a fresher flavor. Classic basil pesto brings herbaceous depth and creamy richness.
• Sun Dried Tomatoes: Use the oil-packed kind for a softer texture and extra flavor. Slice them thin so they meld beautifully with the pasta.
• Asparagus: Roasting brings out its natural sweetness and adds a bit of crisp-tender texture.
• Olive Oil: For roasting the asparagus and adding richness. Use the oil from the sun dried tomato jar for even more flavor.
• Parmesan Cheese: Freshly grated is best for that sharp, salty finish that balances the sweet and savory flavors.
• Garlic (Optional): A touch of garlic can be added when roasting the asparagus for a flavor boost.
• Lemon Zest or Juice (Optional): A squeeze of lemon or a little zest can brighten up the whole dish.

Variations

Want to put your own spin on it? Here are some delicious ideas:

• Add Protein: Grilled chicken, shrimp, or chickpeas make excellent additions if you want more substance.
• Go Vegan: Swap the pesto for a dairy-free version and use nutritional yeast instead of parmesan.
• Different Veggies: Try roasted cherry tomatoes, zucchini, or bell peppers if asparagus isn’t in season.
• Spicy Twist: Add a pinch of red pepper flakes or a drizzle of chili oil for a little heat.

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

Step 1: Roast the Asparagus

Preheat your oven to 425°F (220°C). Trim the tough ends off the asparagus, toss with olive oil, salt, and pepper, and spread out on a baking sheet. Roast for about 12-15 minutes until tender with slightly crispy tips. Cut into bite-sized pieces after roasting.

Step 2: Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Cook your pasta until al dente according to package instructions. Reserve about 1/2 cup of the pasta water before draining.

Step 3: Combine the Pasta and Pesto

Return the drained pasta to the pot. Add the pesto and toss to coat, adding a splash of the reserved pasta water to loosen it up and help the sauce cling.

Step 4: Add the Good Stuff

Stir in the roasted asparagus and sliced sun dried tomatoes. Taste and adjust seasoning if needed. Finish with grated parmesan and lemon zest or juice, if using.

Step 5: Serve and Enjoy

Serve warm with extra parmesan and a few grinds of black pepper. It’s that easy!

Pro Tips for Making the Recipe

• Don’t Overcook the Asparagus: You want a slight bite left for texture. Keep an eye on it while roasting.
• Use Pasta Water: That starchy water is gold for helping the pesto coat the pasta evenly and smoothly.
• Slice the Sun Dried Tomatoes Thinly: This ensures they blend into each bite without overpowering.
• Serve Immediately or Chill: This pasta is amazing warm, but also works great as a chilled pasta salad.

How to Serve

This pesto pasta is a complete meal on its own, but here’s how to elevate it even more:

With a Side Salad:

Pair it with a crisp arugula or mixed greens salad with a lemon vinaigrette to add a refreshing contrast.

Add Bread:

A slice of crusty garlic bread or a warm baguette is perfect for soaking up any leftover pesto goodness.

Serve Cold:

Let it chill and serve it as a pasta salad—it’s a great option for picnics or make-ahead lunches.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better!

Freezing

Not ideal for freezing, as pesto can change in texture and flavor when thawed. But if you must, freeze without the asparagus for better results.

Reheating

Reheat gently in a skillet or microwave, adding a splash of water or olive oil to revive the sauce.

FAQs

Can I use a different type of pasta?
Absolutely. Short pasta like penne, rigatoni, or fusilli works best, but even spaghetti or linguine will do the trick. Just make sure it has some surface to grab onto the sauce.

Can I make this dish ahead of time?
Yes! It actually gets better as it sits, making it ideal for meal prep or next-day lunches. Just store in the fridge and reheat gently or enjoy cold.

What if I don’t have sun dried tomatoes?
You can substitute with cherry tomatoes—either roasted or fresh—or even chopped roasted red peppers for a similar sweet-savory depth.

Is this recipe gluten-free?
It can be! Just use your favorite gluten-free pasta and double-check that your pesto doesn’t contain any hidden gluten ingredients.

Final Thoughts

This Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus is everything a weeknight dinner should be—quick, colorful, and absolutely packed with flavor. Whether you’re feeding the family or just treating yourself, it’s a dish that delivers every time. So grab that jar of pesto, roast up some veggies, and dive into a bowl of something truly satisfying. You’re going to love it!

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