Roasted Asparagus Pasta Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 pound bowtie pasta |
1 pound asparagus, ends trimmed |
olive oil, for drizzling |
kosher salt and freshly ground black pepper |
1 shallot, finely chopped |
1 clove garlic, finely chopped |
2 teaspoons dijon mustard |
zest and juice of 1/2 lemon |
1/4 teaspoon crushed red pepper flakes |
4 tablespoons olive oil |
kosher salt and freshly ground black pepper |
1/4 cup thinly sliced fresh chives |
1 (4-ounce) container crumbled goat cheese |
Directions:
1. Preheat the oven to 425 degrees F.
2. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
3. Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
4. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
5. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
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