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PENNE WITH ROASTED ASPARAGUS with Butter Olive Oil & 25 Year Balsamic Vinegar

Servings: 4 serves


  • 1 lb penne pasta
  • 1 lb fresh asparagus
  • 5 tbsp Butter olive oil
  • 1/4 cup plus 2 tbsp of 25 Star balsamic vinegar
  • 2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/3 cup grated parmesan cheese, plus more for serving
  • 1/3 cup toasted hazelnuts (optional)


  • Heat the oven up to 400F. Cut off the tough ends of the asparagus and slice the spears into 1- inch pieces. Put the asparagus on a baking sheet and toss with Butter olive oil, ¼ teaspoon of salt and the pepper. Roast until tender for around 10 minutes.
  • Cook the penne pasta in a large pot of boiling, salted water until al dente. Drain the pasta and toss with the 25 year balsamic vinegar, asparagus, parmesan, and toasted hazelnuts. Serve with additional parmesan sprinkled on the top.
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