Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted asparagus and cherry tomato penne pasta with goat cheese. One of my favorites. For mine, I am going to 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 favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I’ve loved my whole life.

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

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

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

Instructions 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.

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