Pesto Pasta with Sun Dried Tomatoes, Roasted Asparagus and Poached Eggs

SERVES 4

INGREDIENTS:

250g conchiglie (shell pasta)
400g asparagus, trimmed
2 tbsp extra virgin olive oil
1/2 cup basil pesto
1/3 cup sundried tomatoes, chopped
1/3 cup mozzarella, diced
4 eggs

METHOD:

1. Preheat the oven to 220C/425F/mark 7.
2. Cook the pasta according to package instructions, then drain.
3. Place the asparagus on a baking tray in a single layer and roast for 8-12 minutes, until softened inside but a little crisp outside.
4. Combine the drained pasta, asparagus, oil, pesto, sundried tomatoes and mozzarella and toss well.
5. Poach or fry the eggs and serve with the pasta.

Recipe from Damn Delicious