Penne Pasta

with Asparagus, Cherry Tomatoes & Goat Cheese

Penne Pasta



2 Tbs extra-virgin olive oil
1 shallot, julienned
4 garlic cloves, minced
Pinch of dried crushed red pepper
2 cup chicken stock or canned low-salt chicken broth
1 pound asparagus, stalks cut into 1/2-inch lengths
12 cherry tomatoes, cut in half

8 ounces penne pasta

1/2 cup freshly grated Parmesan cheese
¾ cup crumbled goat cheese
1/4 cup finely chopped fresh basil


Heat oil in heavy large skillet over medium-high heat. Add shallot, garlic and red pepper; sauté until soft, about 2 minutes. Add stock, reduce by ½. Add asparagus cook 1 minute then add cherry tomatoes, cook 1 more minute Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain. Transfer to large bowl. Pour sauce over pasta. Add cheeses, and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

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