35 minutes
Featured Recipe
Overall Rating
Green Lentil Penne with Goat Cheese Sauce Skinny Asparagus, Thyme, Balsamic Syrup, Olive Oil Fried Egg By Lori Hirsch Stokoe
Ingredients for 4 people
  • 1 package Explore Cuisine Green Lentil Penne
  • 1/3 lb super-skinny asparagus tips about 3” to 4” long
  • 2 oz goat cheese
  • 3 tbsp olive oil divided
  • 1/2 tsp fresh thyme chopped, plus more for garnish
  • 1/3 cup hot pasta water
  • salt and fresh ground pepper
  • 4 eggs
  • balsamic syrup
Preparation 15 minutes + 20 minutes cooking
  1. Cook asparagus in salted boiling water for 1 minute. Drain and shock in an ice bath. Drain and set aside at room temperature.
  2. Cook penne according to package instructions, reserving some pasta water.
  3. Drain penne and place in a large bowl with crumbled goat cheese and 2 T. 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.
  4. Meanwhile, fry eggs sunny-side-up in 1 T. olive oil.
  5. Divide penne among 4 plates. Drizzle with balsamic syrup. Top with fried egg.