Ingredients
1lbpasta
1jarsundried tomatoes,drained, reserve 2 tbsp oil
1bunchasparagus,ends trimmed and cut into 2-inch pieces
3chicken breasts,boneless, skinless, cooked and cut into bite-sized pieces
½cupbasil pesto,(homemade or store bought)
3cupsbaby arugula
parmesan,freshly-grated or shaved
Preparation
Bring a large pot three-fourths full of generously-salted water to a boil. Then add the pasta, and cook until al dente, according to package directions.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil from the jar of sundried tomatoes over medium heat.
When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper. Cook for 2 minutes. Then add in the (now drained) sundried tomatoes, and continue cooking for another 4 to 5 minutes, or until asparagus are done. Remove from heat.
When pasta is done, drain the excess water from the pot. Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined. Sprinkle with shaved or grated Parmesan.
Either serve warm, or refrigerate and serve cold.
