Recipe courtesy of Debbie Reid, finalist in the 2012 Organic Creamery® recipe contest
Yield: 4 servings
ounces fresh asparagus spears, trimmed, cut into 1-inch pieces
ounces grape tomatoes
tablespoons olive oil
tsp. kosher salt, divided
tsp. freshly ground black pepper, divided
ounces penne rigate pasta
clove garlic, minced
shallot finely chopped
tbsp. all-purpose flour
ounces mozzarella, shredded
ounces plus 2 Tbsp. shredded Asiago, divided
c. chopped pitted kalamata olives
ounces feta, crumbled
tbsp. melted butter
Preheat oven to 400° F. Spray an 8" x 8" x 2" baking dish with non-stick cooking spray; set aside.
Place the asparagus and tomatoes onto a large baking sheet. Drizzle with olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss to coat. Place into preheated oven and bake for 15 minutes until asparagus begins to soften and tomatoes begin to burst. Remove from oven, cool for 5 minutes. Using a fork, slightly smash tomatoes, releasing their juices; set aside.
Meanwhile, bring 3 to 4 quarts of water to a rolling boil. Add in the pasta, salt to taste and cook according to package directions, to al dente. Drain; set aside.
In a large saucepan, melt butter over medium heat. Add in the garlic and shallot and cook for 1 minute. Stir in the flour, cook for 1 minute. Whisk in the milk and cook until mixture thickens, approximately 4 to 5 minutes. Stir in the mozzarella cheese and 2 ounces of the Asiago cheese, stir until cheese melts into the sauce. Add in the pasta, asparagus, tomatoes with juices, olives, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper, mix to fully combine. Remove from heat, stir in the feta cheese. Transfer to prepared baking dish.
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