Ingredients

• 30 asparagus spears
• 1 - 2 Tbsp olive oil
• Salt, to taste
• Pepper, to taste
• 12 ounces lentil penne pasta
• ½ cup pesto
• ¾ cup sun-dried tomatoes or 1½ cups fresh tomatoes
• Optional:
• Parmesan cheese

Instructions

• Preheat oven to 425˚F.
• In a large pot, bring 4 quarts of water to a rolling boil.
• Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
• In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.
• In a large bowl, combine cooked pasta, tomatoes, roasted asparagus, and pesto. Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!