Steps to Make Ultimate Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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

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

Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Cook the pasta in salted boiling water according to the package directions. Drain the pasta well and return to the pot. In a large saute pan, heat the oil over medium-high heat.

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.

Drain the pasta well and return to the pot. In a large saute pan, heat the oil over medium-high heat. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper.

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