Penne With Cherry Tomatoes Asparagus And Goat Cheese Recipes

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

GOAT CHEESE AND ARUGULA OVER PENNE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE

Steps:

• In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
• Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES

Steps:

• Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
• Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
• Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

PENNE WITH CHERRY TOMATOES, ASPARAGUS, AND GOAT CHEESE

Steps:

• Cut asparagus into 1-inch pieces. Put 1 tablespoons water in a microwave safe bowl, add asparagus, cover, and microwave on high for 3 minutes. Meanwhile, cook pasta til al dente, about 10 minutes. Divide cherry tomatoes in half and add to bowl; mince garlic. Toss with olive oil. Chill for at least two hours; crumble goat cheese and toss with salad.

PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
• Add onion and saute till tender, approx 3 minutes.
• Stir in garlic and saute 1 minute.
• Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
• Drain pasta and reserve 1/2 cup of pasta water.
• Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
• Season pasta to taste with salt-n-pep.
• Sprinkle with Goat cheese and shredded parm.
• Bon Appetite!

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Steps:

• Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
• Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

PENNE WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with enough salt so that the water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until just al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Place over medium heat and fold tomatoes and pasta together, adding another 2-3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.

PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE

Steps:

• Preheat the oven to 250 degrees F.
• Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
• Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!

PENNE WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.