The extra panko mixture from this recipe of roasted asparagus with panko and garlic can be served as a topping for any pasta, including the pasta with sun-dried tomatoes and olives. You can save the panko mixture covered and refrigerated for up to 1 week.
Position a rack in the center of the oven and heat the oven to 425°F. Toss the asparagus on a rimmed baking sheet with 3 Tbs. of the olive oil, ½ tsp. salt, and ½ tsp. pepper. Roast until the asparagus is tender and begins to turn light golden in spots, turning halfway through, 12 to 15 minutes total.
In the meantime, heat the remaining 3 Tbs. of the olive oil in a 10-inch skillet on low heat until shimmering. Add the panko, ¼ tsp. salt, and ¼ tsp. pepper, and cook, stirring constantly with a wooden spoon until it begins to turn golden, about 1½ minutes. Add the garlic and cook until just fragrant, about 30 seconds. Remove from the heat, stir in the parsley, transfer to a medium bowl, and let cool slightly.
Put the asparagus on a serving platter. Stir the cheese into the panko mixture until well combined. Spoon half of the mixture over the asparagus stalks, sprinkle with the lemon zest, and serve with additional panko mixture, if desired.