Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat.

Ingredients of Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

  1. It's 2 cup of penne pasta.
  2. You need 12 of Asparagus Spears.
  3. Prepare 12 of Cherry Tomatoes.
  4. You need 4 tbsp of olive oil, extra virgin.
  5. Prepare 2 tbsp of balsamic vinegar.
  6. It's 1/2 tsp of Kosher Salt (divided).
  7. It's 1/2 tsp of ground black pepper (divided).
  8. It's 1 tbsp of Minced Shallots.
  9. Prepare 2 tbsp of lemon juice.
  10. Prepare 1 tbsp of dijon mustard.
  11. You need 1 tsp of dried herbes de provence.
  12. Prepare 1 1/2 tsp of honey.
  13. It's 2 cup of Arugula.
  14. It's 1/2 cup of chevre.

Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese step by step

  1. Preheat oven to 400.
  2. Cook pasta according to package directions, omitting salt and fat; drain and set aside..
  3. 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.
  4. 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..
  5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese..
  6. .

The secret to the creaminess is that goat cheese, which brings a body to the sauce that's almost like a vodka sauce. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Toss gently to coat; arrange asparagus and tomato mixture in a single layer.

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