Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted asparagus and cherry tomato penne pasta with goat cheese. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted asparagus and cherry tomato penne pasta with goat cheese using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Make ready 2 cup penne pasta
- Take 12 Asparagus Spears
- Take 12 Cherry Tomatoes
- Get 4 tbsp olive oil, extra virgin
- Make ready 2 tbsp balsamic vinegar
- Make ready 1/2 tsp Kosher Salt (divided)
- Make ready 1/2 tsp ground black pepper (divided)
- Take 1 tbsp Minced Shallots
- Get 2 tbsp lemon juice
- Get 1 tbsp dijon mustard
- Make ready 1 tsp dried herbes de provence
- Prepare 1 1/2 tsp honey
- Get 2 cup Arugula
- Get 1/2 cup chevre
Instructions to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Preheat oven to 400
- Cook pasta according to package directions, omitting salt and fat; drain and set aside.
- Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil and 2 tablespoons balsamic vinegar; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut
- Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
- Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.
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