Ingredients:

• 8 oz (240 g) medium shell pasta,uncooked
• 1 pound (480 g) asparagus,trimmed
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 cup (125 g) basil pesto
• 1/3 cup (80 g) julienned sun dried tomatoes in olive oil,drained
• 1/3 cup (80 g) mozzarella cheese,cubed
• fried egg, for serving

Cooking method:

1. Preheat your oven to 425 F (210 C).
2. Lightly grease baking sheet with nonstick cooking spray.
3. Cook pasta,according the packing instruction. Drain well.
4. Arrange trimmed asparagus in a single layer onto greased baking sheet.
5. Drizzle with olive oil,season with salt and black pepper.Toss well to combine.
6. Roast in preheated oven for 10 minutes or until tender but crisp.
7. Remove roasted asparagus from the oven,set aside and let cool, before cutting into 1-inch (2.5 cm) pieces.
8. In a large mixing bowl,combine cooked pasta,asparagus,pesto,drained sun dried tomatoes and cubed mozzarella.
9. Stir well and serve immediately with fried egg.