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Recommendation to Preparing Perfect Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

We hope you got benefit from reading it, now let's go back to roasted asparagus and cherry tomato penne pasta with goat cheese recipe. To make roasted asparagus and cherry tomato penne pasta with goat cheese you need 14 ingredients and 6 steps. Here is how you do it.

To prepare an unforgettable Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese, here are the materials needed:

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

After preparing the components, next you are good to prepare your appetizing Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese by following the instructions on this section:

  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..
  6. .

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. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Put the asparagus into a roasting tin, then toss with the oil and pancetta.

Recipe : Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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