Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

• 2 cup penne pasta
• 12 Asparagus Spears
• 12 Cherry Tomatoes
• 4 tbsp olive oil, extra virgin
• 2 tbsp balsamic vinegar
• 1/2 tsp Kosher Salt (divided)
• 1/2 tsp ground black pepper (divided)
• 1 tbsp Minced Shallots
• 2 tbsp lemon juice
• 1 tbsp dijon mustard
• 1 tsp dried herbes de provence
• 1 1/2 tsp honey
• 2 cup Arugula
• 1/2 cup chevre

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.
4. Drizzle with 1 tablespoon olive oil and 2 tablespoons balsamic vinegar; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Toss gently to coat; arrange asparagus and tomato mixture in a single layer.
6. Bake at 400 for 6 minutes or until asparagus is crisp-tender.
7. Remove asparagus from pan.
8. Place pan back in oven, and bake tomatoes an additional 4 minutes.
9. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes.
10. Cut
11. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk.
12. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk.
13. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
14. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss.
15. Drizzle juice mixture over pasta mixture; toss.
16. Sprinkle with cheese.

penne pasta, tomatoes, olive oil, balsamic vinegar, kosher salt, ground black pepper, shallots, lemon juice, mustard, honey, arugula, chevre

Taken from cookpad.com/us/recipes/342449-roasted-asparagus-and-cherry-tomato-penne-pasta-with-goat-cheese (may not work)