Roasted Tomato and Asparagus Pesto Pasta with Steak
This mouthwatering recipe contains roasted tomato and asparagus, steak, pesto pasta, AND a fried egg to top it all off!
I know the picture says sundried tomato, but that was the original and I was not paying attention when I was editing pictures. Much professional. I also completely left out the pesto part, which in my eyes is pretty important because pesto is important. Regardless of my naming faux pas on my picture, this recipe is amazing! I am not really largely into sundried tomatoes, but love roasted grape tomatoes, so that's what I subbed in. It works perfectly in this recipe since you have to roast asparagus too. Steak got added to the mix because we were craving steak and thought...why not?! Overall, the elements all worked together wonderfully and made a meal that is definitely a favorite for most of my family (Matthew doesn't like asparagus too much).
What you need:
8 oz. shell pasta
1 lb. asparagus
1 pint grape tomatoes, halved
2 Tbsp. olive oil
Salt and pepper, to taste
1/2 cup basil pesto
1/3 cup shredded mozzarella cheese
Steak, chopped into bite-size pieces
Fried eggs for serving
Directions:
Cook pasta in a pot of boiling salted water according to package directions; drain.
On a lightly greased baking pan lined with foil, spread asparagus and tomatoes out in a single layer.
Drizzle with oil and salt and pepper to taste. Gently toss.
Roast in a preheated 425 degree oven for 8 to 12 minutes. Then let cool slightly before cutting asparagus into inch-long pieces.
Meanwhile, brown steak in a skillet.
In a large bowl, stir pasta, asparagus, tomatoes, steak, pesto, and mozzarella.
Serve topped with fried egg.
Recipe slightly adapted from Damn Delicious
Originally posted on Fantastical Sharing of Recipes on April 24, 2018
