Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted asparagus and cherry tomato penne pasta with goat cheese. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something that I’ve loved my entire life.

Make an upscale pasta salad that's company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Cook the pasta in salted boiling water according to the package directions. Drain the pasta well and return to the pot.

To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted asparagus and cherry tomato penne pasta with goat cheese using 14 ingredients and 6 steps. Here is how you cook it.

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

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

Drain the pasta well and return to the pot. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Place asparagus and tomatoes on a jelly-roll pan. Drain and place in serving bowl.

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.

Dressing: Combine ingredients in small bowl and add to pasta. 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. Add the cherry tomatoes and peas.

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