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!