Hello everybody, it is Jim, welcome to my 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. This time, I am going to make it a bit tasty. This will be really delicious.
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. 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.
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Prepare 2 cup penne pasta
- Get 12 Asparagus Spears
- Get 12 Cherry Tomatoes
- Prepare 4 tbsp olive oil, extra virgin
- Make ready 2 tbsp balsamic vinegar
- Make ready 1/2 tsp Kosher Salt (divided)
- Take 1/2 tsp ground black pepper (divided)
- Take 1 tbsp Minced Shallots
- Prepare 2 tbsp lemon juice
- Make ready 1 tbsp dijon mustard
- Take 1 tsp dried herbes de provence
- Make ready 1 1/2 tsp honey
- Get 2 cup Arugula
- Make ready 1/2 cup chevre
Divide the pasta between the plates. Garnish with fresh basil leaves and serve. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat. Create 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.
Instructions to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Preheat oven to 400
- Cook pasta according to package directions, omitting salt and fat; drain and set aside.
- 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
- 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.
- Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.
Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. View Recipe: Roasted Asparagus and Tomato Penne Salad with Goat Cheese Herbes de Provence lends a hit of floral flavor to the dressing of this penne salad. Divide cherry tomatoes in half and add to bowl; mince garlic. Chill for at least two hours; crumble goat cheese and toss with salad.
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