| 2 c. uncooked penne |
| 12 asparagus spears |
| 12 cherry tomatoes |
| 4 T extra virgin olive oil, divided |
| 3/8 t. kosher salt, divided |
| 1/2 t. black pepper, divided |
| 1 T. minced shallots |
| 2 T. fresh lemon juice |
| 1 T. Dijon mustard |
| 1 t. dried herbes de Provence |
| 1 1/2 t. honey |
| 1/2 c. pitted kalamata olives, halved |
| 2 c. baby arugula |
| 1/2 c. crumbled goat cheese |
Preheat oven to 400°F.
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 T. olive oil; sprinkle with 1/4 t. salt and 1/4 t. black pepper. Toss gently to coat. Arrange asparagus and tomato mixture in a single layer. Bake at 400°F 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" lengths; halve tomatoes.
Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 T. oil, stirring constantly with a whisk. Stir in remaining 1/8 t. salt and 1/4 t. black pepper.
Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.
Serves 4.