Easy Recipe: Appetizing Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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We hope you got insight from reading it, now let’s go back to roasted asparagus and cherry tomato penne pasta with goat cheese recipe. To cook roasted asparagus and cherry tomato penne pasta with goat cheese you need 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:

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

Steps to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:

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. .

Stir well until everything is glistening, then serve in. Penne pasta with asparagus, tomatoes and pancetta. Using sun-dried tomatoes instead of fresh will help prevent the pasta salad from becoming soggy. Gently combine and top with freshly grated Parmesan. Pea shoot, roasted garlic, goat cheese, and almond pesto.

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