Hey everyone, it is John, welcome to my recipe site. 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. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I have loved my entire life. They’re fine and they look fantastic.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese. While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Add the asparagus, pasta and goat cheese and toss until well-mixed.
To begin 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:
- Take penne pasta
- Get Asparagus Spears
- Make ready Cherry Tomatoes
- Make ready olive oil, extra virgin
- Get balsamic vinegar
- Take Kosher Salt (divided)
- Make ready ground black pepper (divided)
- Prepare Minced Shallots
- Make ready lemon juice
- Take dijon mustard
- Get dried herbes de provence
- Get honey
- Take Arugula
- Get chevre
While waiting for the oven to be prepped, neatly arrange your asparagus and cherry tomatoes on a jelly-roll pan. Add the cherry tomatoes and peas. Pour the chicken stock into the pan and bring the mixture to a simmer. Transfer the asparagus mixture to a large serving bowl.
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.
Toss well, adding reserved pasta water, if needed, to loosen the pasta. Penne pasta with asparagus, tomatoes and pancetta. Here's another great quick and easy weeknight dinner idea: penne pasta (smooth or ridged – rigate) tossed with asparagus, some crisp, smoky pancetta (or bacon), and juicy cherry tomatoes. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Stir well until everything is glistening, then serve in.
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