Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted asparagus and cherry tomato penne pasta with goat cheese. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 daily. It is easy, it’s fast, it tastes yummy. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I’ve loved my whole life. They are fine and they look fantastic.

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 can achieve it.

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

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