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We hope you got insight 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.

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

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

Stir well until everything is glistening, then serve in. Penne pasta with asparagus, tomatoes and pancetta. Using sun-dried tomatoes instead of fresh will help prevent the pasta salad from becoming soggy. Gently combine and top with freshly grated Parmesan. Pea shoot, roasted garlic, goat cheese, and almond pesto.

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