Pesto Pasta With Asparagus Recipe

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Pesto Pasta FINAL

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Summer is coming to an end – which is a little bittersweet to me ( though I am not going to miss that heat). To celebrate the end of summer I thought it would be fun to share with you one of my favorite pasta dishes.

This is one that I put together any day during the week. It is something that I can make in under 20 minutes and I can make it gluten free so I can enjoy it too!

Also this dish is amazing when it is cold. So I normally have it for dinner and have the leftovers for lunch the next day.

Do you like pesto? I personally love it when it is good…. I personally love making it at home – Go HERE for my homemade pesto recipe

Pesto pasta ingredients

This is all you will need – again this is a very simple recipe with tons of flavor. What I like to do is heat the olive oil with the sun-dried tomatoes – this really helps heighten the flavor.

You can also add a couple cloves of garlic if you want.

Pesto Pasta 3

This is what the sauce is looking like putting everything together.

pesto pasta 4

So I was not planning in putting fresh tomatoes in the dish but my mom had some Roma tomatoes from her garden so I included it. Always feel free to adapt my recipes to fit your tastes.

pesto pasta 2

If you do make the Pesto Pasta With Asparagus Recipe please comment what you thought of it

Love You Guys!

Pesto Pasta With Asparagus Recipe



  • 2 Cups of Shell Pasta
  • ½ - ¾ Cup of Pesto Sauce
  • 1 Cup of Asparagus - steamed - I use them from a bag
  • ½ Cup of Shredded Mozzarella Cheese.
  • ⅓ Cup of Sun Dried Tomatoes
  • salt and freshly ground black pepper, to taste
  • 2 Tablespoons of Olive Oil


  1. Cook pasta according to the box instructions
  2. While the pasta is cooking you want to heat a large skillet over medium/high heat
  3. Add oil - heat for a couple minutes
  4. Add sundried tomatoes - cook for a few minutes
  5. Add pesto, salt, pepper - heat for 2 minutes
  6. Lower heat and add cooked asparagus and cooked pasta
  7. Add Cheese
  8. Serve and Enjoy!

This recipe is adapted from HERE