|2 cups penne pasta||1 tbsp. Dijon Mustard|
|12 asparagus spears||1 tbsp. dried Italian Herb Mix|
|12 cherry tomatoes||1 ½ tsp. Honey|
|1 tsp. fine Celtic salt||1/2 cup Kalamata Olives, pitted & halved|
|½ tsp. black pepper, ground||2 cups Rocket|
|1 tbsp. shallots finely chopped||½ cup Meredith Goats Cheese/Feta|
|2 tbsp. Lemon Juice, fresh|
- Preheat oven to 180°.
- Cook pasta according to packet directions, drain coat with little olive oil and set aside.
- Place asparagus and tomatoes on a flat baking tray. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 180° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes for an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
- Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
- Place pasta, asparagus, tomato, olives, and rocket in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with parmesan cheese