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

  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. .

I love this recipe and I've been making it for as many years as I can remember. Fresh cherry tomatoes, garlic, olive oil, and seasonings are all roasted until deliciously tender and slightly charred. The secret to the creaminess is that goat cheese, which brings a body to the sauce that's almost like a vodka sauce. In a bowl, combine the cherry tomatoes, basil, garlic and pepper. Add the asparagus, pasta and goat cheese and toss until well-mixed.

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