Pesto Pasta with Sun Dried Tomatoes

Serves 4

21 Day Fix containers (approx)- 2 yellow, 2 blue (pesto and cheese), 1/2 green

Ingredients

• 8 ounces Delallo Organic Gemelli pasta (or other whole wheat pasta of your choice)
• 1 pound asparagus, trimmed and cut into 1 inch pieces
• 1 tbsps Extra Virgin Olive Oil
• Salt and pepper to taste
• 1/2 cup pesto
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/2 cup shredded mozarella

Feel free to use additional veggies! Red onion and broccoli would go GREAT in this dish!
Add chicken breast or chopped, sauteed chicken cubes for a meat component. Would also go great with salmon.

Directions

• In a large pot of boiling water, cook pasta according to package instructions; drain well
• In a deep pan, sautee asparagus pieces in 1 tbsp EVOO until cooked through and lightly browned
• Add pasta, sun dried tomatoes and pasta. Cook until heated through.
• Add 3/4 of the shredded mozzarella and toss to combine. Turn off heat.
• Serve with remaining shredded mozzarella on top.

**For reference Beachbody considers Pesto a blue as opposed to your tsps according to serving size on their website. See their recipe here: Basil Pesto