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Pasta tomatoes olive oil salt black pepper shallots Lemon juice freshly squeezed herbes honey olives arugula goat
Viewed: 41 - Published at: 9 years agoIngredients
- 2 cups pasta, penne uncooked
- 1 bunch asparagus touch ends removed
- 1 pint cherry tomatoes
- 3 1/2 tablespoons olive oil, extra-virgin divided
- 1 x salt to taste
- 1 x black pepper to taste
- 1 small shallots minced
- 2 tablespoons lemon juice freshly squeezed, or to taste
- 1 tablespoon dijon mustard or to taste
- 118 teaspoons herbes de provence dried, or to taste
- 1 1/2 teaspoons honey
- 13 cup kalamata olives pitted and halved
- 3 cups arugula (roquette) baby, well washed and drained
- 13 cup goat (chevre) cheese crumbled, or more as needed
Method
- Preheat oven to 400 F.
- Cook the pasta according to package directions, drain and set aside.
- Place the asparagus and tomatoes on a rimmed baking sheet.
- Drizzle with 1 tablespoon olive oil, sprinkle with generous pinch of salt and freshly ground black pepper.
- Toss to coat, arrange the asparagus and tomato in a single layer.
- Roast about 8, minutes or until the asparagus is tender and still crispy.
- Remove the asparagus from the baking pan.
- Put the pan back int the oven, and roast the tomatoes for another 3 to 4 minutes or until the skin is shriveled.
- Remove the tomatoes from the baking pan, allow both of the asparagus and tomatoes to cool for a few minutes.
- Cut the asparagus into 1-inch lengths pieces.
- In a small bowl, whisk together the shallots, lemon juice, dijon mustard, herbes de provence and honey until well blended.
- Slowly whisk in remaining 2 1/2 tablespoons oil until well mixed.
- Season with extra salt and black pepper to taste if needed.
- In a large bowl, gently toss together the pasta, asparagus, tomato, olives, and arugula.
- Drizzle the vinaigrette over the pasta and vegetables, gently toss.
- Top with goat cheese and serve.
