Pasta with roasted asparagus, cherry tomatoes and goats’ cheese.
Prep:
15 mins
Cook:
10 mins
This is a fantastic dish combining such a nice variety of vegetables and flavours. The goats’ cheese give this a real edge.
350g dried pasta of choice
12 asparagus spears, cut into thirds
10 cherry tomatoes, on the vine
4 tbsp olive oil
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
1 tbsp Dijon mustard
½ tsp dried oregano
½ tsp dried thyme
1 ½ tsp honey
100g crumbled goat cheese
Chilli flakes, optional to serve
Fresh basil leaves, as garnish
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Cook the pasta according to the directions, drain and set aside.
Place the asparagus and tomatoes on the prepared baking tray and drizzle with olive oil.
Keep the tomatoes on the vine. Season with salt and pepper.
Bake in the oven until the asparagus is tender, about 5 minutes.
Remove the asparagus from the baking tray leaving the tomatoes.
Place the tray with the tomatoes back in oven, and bake for an additional 5 minutes.
Remove from the oven and combine with the asparagus.
For the dressing: In a bowl, combine the lemon juice,mustard, dried herbs, honey and mix well.
Add 3 tablespoons of olive oil, stirring constantly.
Place the pasta, asparagus and tomatoes,into a large bowl and toss well.
Drizzle the dressing over everything and mix.
Sprinkle with goats' cheese, chilli flakes,fresh basil leaves and serve.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Cheese, Pasta & Noodles, Vegetables
Recipe Type
Dinner, Entertaining, Pasta/Noodles
Level of Difficulty
Easy
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