Penne, wholegrain with garlicky cherry tomatoes, spinnach, asparagus and goat cheese
What you need:
400 g penne
2 handful of cherry tomatoes
2-3 cloves of garlic
2 handful of spinach
2-4 spring onions
100 g of soft goat cheese
50 g walnuts
What you do:
Turn the tomatoes into olive oil, salt, pepper and finely chopped garlic.
Bake them in an ovenproof dish for approx. 1 hour in a 150 degrees hot oven.
Cut spring onions and asparagus into smaller pieces.
Shake walnuts on hot dry pan.
Cook the penne al dente.
Add the asparagus pieces to the boiling pasta water along with the penne for the last minute of the cooking time.
Turn the spinach and spring onion into the hot tomatoes.
Then turn the penne, goat cheese, walnuts and asparagus in as well together with the tomatoes, spinach and spring onions.