Roasted Shallot Penne
Warm pasta with sweet roasted shallots, tangy blue cheese, and sharp balsamic.
Main Course, Side Dish
peeled and sliced into ¼ inch wedges
mild blue cheese
roughly chopped and toasted
Preheat oven to 375 degrees.
Place shallot slices on a baking sheet and drizzle with 3 tablespoons of olive oil and 2 tablespoons balsamic vinegar. Toss to coat and season with ¼ teaspoon salt.
Roast for 20 minutes, stirring occasionally, until soft and slightly charred.
While the shallots cook, cook the pasta in well-salted water according to package directions for al dente. Before draining, reserve ¼ cup of the water from the cooked pasta.
In a large bowl, combine the reserved pasta water, remaining 2 tablespoons olive oil, and remaining 2 tablespoons balsamic vinegar. Mix well and top with the cooked and drained pasta. Toss to coat.
Add the roasted shallots, blue cheese, toasted walnuts, and parsley. Toss gently to combine and season with sea salt and freshly cracked pepper.
This is great base pasta recipe to tweak to fit your preferences. Swap out ingredients to find the right combination for you!