Pesto Pasta with Fried Egg and Asparagus

My Springtime Pesto Pasta

This pesto pasta recipe is my favorite spring dish. It feels fresh and happy. I love how the green pesto coats every little shell pasta. The shells hold the sauce so well, like tiny edible cups.

I add roasted asparagus for a sweet, crisp bite. Doesn’t that smell amazing while it cooks? This is one of my top healthy pasta recipes. It fills you up with good things. What is your favorite vegetable to add to pasta? Tell me in the comments.

A Little Story About Eggs

Let me tell you a mini-anecdote. My grandson once asked why I put an egg on pasta. I told him it makes the meal special. The runny yolk becomes a rich, golden sauce. He tried it and his eyes got wide. He loved it! I still laugh at that.

That’s why pesto pasta with egg is so good. It turns simple food into a cozy treat. This matters because meals should feel a little special, even on busy nights. It’s one of my easiest pasta dishes for that reason.

Why This Supper Works

This is a perfect quick and easy weeknight meal. You cook the pasta and roast the asparagus at the same time. In fifteen minutes, supper is ready. It’s also a great vegetarian pasta recipe. It has protein from the egg and cheese.

*Fun fact*: Using sun dried tomatoes pasta is a smart trick. They add a big punch of flavor without any work. Just drain them and toss them in. Do you prefer sun-dried tomatoes or fresh cherry tomatoes in your pasta? I’d love to know.

The Joy of Homemade Pesto

You can use store-bought pesto. It works just fine. But a homemade pesto pasta has a brighter taste. You can make it with basil from your garden. This matters because cooking should sometimes connect us to simple, real ingredients.

If you have five extra minutes, try making pesto. It fills your kitchen with a wonderful herby smell. For this shell pasta recipe, any pesto you love will be delicious.

Bringing It All Together

The final bowl is so colorful. You see green asparagus, red tomatoes, and white cheese. It looks pretty on the table. I mix everything in my big blue bowl. The warm pasta gently melts the mozzarella cubes a little.

Then I top each plate with a fried egg. The yolk runs into the pasta when you cut it. It’s so good. What is your favorite “special touch” for a simple meal? Is it an egg, extra cheese, or something else? Share your idea with me.

Ingredients:

Instructions

Step 1: First, get your oven nice and hot. This is for our roasted asparagus pasta. While it heats, put a big pot of salty water on to boil. We’ll cook our shell pasta in it soon. I always hum a little tune while I wait.

Step 2: Toss your asparagus with oil, salt, and pepper on a sheet. Roast it until it’s tender. This makes it so tasty! Meanwhile, cook your pasta until it’s just right. (A hard-learned tip: save a cup of the pasta water before you drain it!)

Step 3: Let the asparagus cool a bit, then chop it. Add it to a big bowl with your drained pasta. Now for the fun part! Stir in the pesto, sun dried tomatoes pasta, and mozzarella. Doesn’t that smell amazing?

Step 4: If your mix seems a little dry, use that saved pasta water. Just a splash helps the pesto coat everything. This is the secret to a perfect homemade pesto pasta. What’s your favorite pasta shape for a quick and easy weeknight meal? Share below!

Step 5: Finally, fry an egg for each plate. Place it right on top of your pesto pasta with egg. The runny yolk makes a dreamy sauce. This is one of my favorite healthy pasta recipes. I still laugh at how my grandson licks the plate.

Creative Twists

Swap the pesto for a creamy avocado sauce. It’s so green and fresh!

Try different cheese like salty feta or creamy goat cheese instead of mozzarella.

Add a protein like crispy chickpeas or white beans for extra heft. Which one would you try first? Comment below!

Serving & Pairing Ideas

This easy pasta dish is a full meal. But a simple side salad is always nice. I love garlic bread for dipping into that egg yolk. For a pretty plate, sprinkle on extra basil. Which would you choose tonight?

Keeping Your Spring Pasta Fresh

Let’s talk about storing this lovely pesto pasta. First, let it cool completely. Then, pop it in a sealed container in the fridge. It will be happy there for about three days. I always leave the fried egg off until I’m ready to eat again.

You can freeze the pasta mix, too. Just skip the mozzarella. Cheese doesn’t freeze well in this dish. Thaw it in the fridge overnight when you’re ready. Reheat it gently in a pan with a splash of water. This keeps your roasted asparagus pasta from drying out.

I remember my first big batch of sun dried tomatoes pasta. I made so much! Storing it right meant quick and easy weeknight meals for days. This matters because good food should help you, not stress you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems when cooking. Here are three easy fixes. First, soggy asparagus. Roast it hot and fast. Keep those spears in a single layer. This gives you perfect, tender-crisp bites for your healthy pasta recipes.

Second, bland pesto. Taste it straight from the jar. It often needs a pinch of salt or a squeeze of lemon. This brightens the whole dish. I once served very dull homemade pesto pasta. Now I always taste first!

Third, sticky pasta. Always use plenty of boiling, salted water. Give it a good stir right after adding the shells. This matters because small fixes build big confidence. It also makes your easy pasta dishes taste their very best. Which of these problems have you run into before?

Your Quick Questions, Answered

How to make pesto pasta with asparagus and egg

This pesto pasta recipe is simple. Boil your shell pasta. Roast the asparagus with oil, salt, and pepper. Mix the pasta, roasted asparagus, pesto, sun dried tomatoes, and mozzarella in a big bowl. Top each bowl with a freshly fried egg. It’s a complete, delicious vegetarian pasta recipe perfect for any night.

What are the best pesto variations for spring pasta

For spring, try mixing in other fresh herbs. Use half basil and half mint or parsley. You can also add a handful of baby spinach to your blender. A spoonful of fresh pea puree makes it sweet and green. These changes keep your homemade pesto pasta feeling fresh and seasonal.

Can I use frozen asparagus for pesto pasta

You can use frozen asparagus. There is no need to thaw it first. Toss the frozen spears with oil and roast them directly. They may need a few extra minutes in the oven. They will be softer than fresh, but still tasty. It’s a great shortcut for quick and easy weeknight meals.

How to poach an egg perfectly for pasta dishes

Bring a small pot of water to a gentle simmer. Add a splash of vinegar. Crack an egg into a cup. Swirl the water to make a whirlpool. Gently slide the egg into the center. Cook for 3-4 minutes. Remove with a slotted spoon. It’s a lovely, silky topping for pesto pasta with egg.

What wine pairs well with spring pesto pasta

A crisp, white wine is perfect here. Try a Sauvignon Blanc or a Pinot Grigio. They are light and a little citrusy. This matches the fresh, herby taste of the pesto. If you prefer no alcohol, sparkling water with lemon is just right. It cleans your palate between bites of this rich dish.

How to store and reheat leftover pesto pasta

Store cooled leftovers in a sealed container. Keep it in the fridge for up to three days. To reheat, use a skillet with a tablespoon of water. Warm it gently over medium-low heat, stirring often. This prevents the pesto from separating. Add a new fried egg when you serve it. Which tip will you try first?

A Final Word from My Kitchen to Yours

I hope you love this cozy shell pasta recipe. It has all my favorite spring things. The roasted asparagus, the sunny tomatoes, that runny egg yolk. *Fun fact: the grooves in shell pasta are perfect for holding little bits of pesto.*

Cooking should be a joy, not a chore. This dish is here for your busy nights. It is here for your quiet celebrations. I would love to hear about your kitchen adventures. Have you tried this recipe? Tell me all about it in the comments below.

Happy cooking!

—Grace Hollander.