Preheat oven to 425º F.

Cut off ends of asparagus and then cut stalks into one inch pieces. Place on a cookie sheet. Add mushrooms to cookie sheet then drizzle with a little olive oil and season with salt and pepper. Toss to coat veggies and place in oven. Cook for 12-15 mins, or until tender yet slightly crisp.

Meanwhile, get a large pot of boiling water going and cook rotini to package directions. When finished cooking, drain.

In a large bowl, combine pasta, roasted asparagus, mushrooms, pesto and diced tomato. Stir to cover everything in pesto. If needed, add a little more pesto to your liking.

Serve with some freshly grated parmesan cheese and enjoy!