2 cups uncooked penne pasta
12 asparagus spears
12 cherry tomatoes
4 tablespoons extra-virgin olive oil
3/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 tsp. of fresh, shredded rosemary, thyme and basil
4 crumbled bay leaves
1 1/2 teaspoons honey
1/2 cup pitted olives, halved
2 cups baby arugula
1/2 cup (2 ounces) crumbled goat or bleu cheese
2 lbs. of cooked, shredded chicken (Optional)
1. Preheat oven to 400°.
2. Cook pasta according to package directions.
3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt,1/4 teaspoon black pepper and herbs. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
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Special thanks for helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this recipe.