Go Back Email Link
–+ servings
Print Pin
5 stars

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.
Course Pasta, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 335kcal
Author Liz Della Croce

Ingredients

  • 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
  • ½ cup pesto
  • 2 tablespoons lemon juice
  • 4 ounces goat cheese
  • ¼ cup fresh herbs (such as parsley, basil or dill) minced

Instructions

  • 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.
  • 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.

Nutrition

Serving: 0.75cup | Calories: 335kcal | Carbohydrates: 46g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 202mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg