• 1 lb. fusilli pasta
• 2 lb. of asparagus, trimmed
• 2 TBS olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup Bear Pond Farm Basil Pesto
• 3/4 cup julienned sun dried tomatoes in olive oil, drained
• 8 oz. Lioni Perline Mozzarella
• Sartori Shredded Parmesan Cheese

Preheat oven to 425 degrees. Lightly grease a baking sheet with non-stick spray or oil.

Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper. Gently toss to combine. Place into the preheated oven and roast for 8-12 minutes or until tender but crisp. When cool, cut spears into 1-inch pieces.

In a large pot of boiling salted water, cook pasta according to the package and drain well.

In a large bowl, combine cooked pasta, asparagus, pesto, sun dried tomatoes and mozzarella.

Before serving, top with Sartori Shredded Parmesan cheese.