Green Lentil Penne With Goat Cheese Sauce
Green Lentil Penne With Goat Cheese Sauce
Recipe Courtesy of Explore Cuisine Pasta is always a convenient dinner option, but traditional noodles are caloric and offer few nutritional benefits. Legume-based pastas add extra fiber, protein, and iron to traditional pasta dishes. Balsamic vinegar, fresh thyme, and goat cheese makes this recipe really pop.
Servings
4
Ingredients
- 8 ounce penne pasta, such as explore cuisine's green lentil penne
- 1/3 pound asparagus tips, about 3" long
- 2 ounce goat cheese
- 3 tablespoon olive oil, divided
- 1/2 teaspoon fresh thyme, chopped
- 1/3 cup hot pasta water, reserved
- salt and pepper to taste
- 4 eggs
- balsamic syrup, for garnish
Directions
- Cook asparagus in salted boiling water for 1 minute. Drain and shock in an ice bath. Drain and set aside at room temperature.
- Cook penne according to package instructions, reserving some pasta water.
- Drain penne and place in a large bowl with crumbled goat cheese and 2 tablespoons olive oil, toss to coat. Add enough hot pasta water to make a smooth creamy sauce. Season with thyme, salt and pepper. Gently fold in the asparagus.
- Meanwhile, fry eggs sunny-side-up in 1 tablespoon olive oil.