Light Asparagus Pesto Pasta

summer pasta recipe

I like working a healthy pasta dish into the mix every so often and this pesto version that combines sun dried tomatoes, roasted asparagus, fresh mozzarella and topped with an egg checked all the boxes. Rarely do I ever cut recipes in half since we’re big fans of leftovers and/or already having lunch prepared the following day.

For this recipe I switched out standard pasta for Banza and promise you I couldn’t tell the difference. These noodles are actually over 90% chickpeas and offer double the protein, four times the protein and half the carbs. I was finally able to track down a box at my local Sprouts and feel like I need to stock up next time I’m there. Obsessed much? It’s prepared the same way as regular pasta and it subbed at a 1:1 ratio. This would of course taste delicious with regular or whole wheat noodles, but Banza offers a great gluten-free option if that’s more your style.

Asparagus Pesto Pasta
via damn delicious

8 oz Banza or whole wheat pasta
1 pound trimmed asparagus
2 tbsp olive oil
Himalaya salt and black pepper, to taste
1/2 cup basil pesto
1/3 cup julienned sun dried tomatoes
1/3 cup diced mozzarella cubes
poached egg, optional

Heat oven to 425 F. Bring a large pot of water to boil and cook pasta accruing to directions on package. Line up the trimmed asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 10 minutes when the pieces are softer. Once cooled cut the asparagus into 1 inch pieces.
Combine the drained pasta with the remaining ingredients (except the egg) in a large bowl. Top with a fried egg and dig in!




  1. May 10, 2016 / 5:57 am

    I haven’t had a pasta dish in quite some time and this looks like the perfect one to break that spell! xo, Biana –BlovedBoston

  2. May 10, 2016 / 6:40 am

    This sounds amazing! I love anything topped with an egg and sun-dried tomatoes are my favorite! I really need to check out Banza. We eat our weight in chickpeas in this house!

    Whitney & Blaire
    Peaches In A Pod

  3. May 10, 2016 / 7:55 am

    Oh this sounds amazing. I’m always looking for healthy subs for pasta (zoodles FTW!) but I’d love to try something a little simpler like this. Love that it has a lot of protein, too – so good for the vegetarians out there 🙂

  4. May 10, 2016 / 7:56 am

    Everything about this has my mouth watering!! And it seems pretty easy to do. I think this is something that we will be trying!
    Evelina @ Fortunate House

  5. May 10, 2016 / 8:40 am

    i can’t say no to pasta. and a whole wheat/healthier version looks awesome. and all the veg. the more the better!

    xoxo cheshire kat

  6. susy
    May 10, 2016 / 9:18 am

    YUM!!! Anything with an egg on top has to be delish! Can’t wait to try this one…..You have the BEST recipe suggestions!

  7. May 10, 2016 / 11:38 am

    This looks SO good – anything with pasta, pesto and sun-dried tomatoes, I’m there. I’m intrigued by those noodles, too. I’ll have to keep an eye out at my local store.

  8. May 10, 2016 / 12:11 pm

    This looks and sounds amazing! Anything with a poached egg is right up my alley!

  9. May 10, 2016 / 4:28 pm

    YUM! Pasta recipes can do no wrong!

  10. May 11, 2016 / 9:37 am

    Anything topped with an egg is a winner for me. I need to make this soon!

  11. May 13, 2016 / 1:45 pm

    This looks fantastic! I have several of a Banza recipe up on my blog too, including a spring ramp & pea pesto 🙂 It’s amazing pasta and so unbelievably filling, right??