Italian•quick
Pesto Pasta with Asparagus and Goat Cheese
Penne pasta is tossed with roasted asparagus, fragrant pesto and creamy goat cheese to create this easy, crowd-pleasing pasta salad recipe.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound penne pasta (or short cut pasta of choice)
- 1 bunch asparagus (trimmed)
- 1 tablespoon extra virgin olive oil
- salt and pepper (to taste)
- 1/2 cup pesto
- 2 tablespoons lemon juice
- 4 ounces goat cheese
- 1/4 cup fresh herbs (such as parsley, basil or dill) (minced)
Instructions
- 1
Pre-heat oven to 400 degrees. Toss asparagus with olive oil plus a sprinkle of salt and pepper then spread in even layer on baking sheet. Roast until caramelized, about 10 minutes. Cut asparagus into 1-inch, bite-sized pieces and place in a large bowl.
- 2
Cook pasta according to package instructions. Once cooked, place in bowl along with aspargus and toss with pesto, lemon juice, goat cheese and herbs. Serve warm, room temperature or chilled.