Easiest Way to Prepare Award-winning Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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

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

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.

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. Stir well until everything is glistening, then serve in.

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