1.5 pounds asparagus trimmed cut into 1-inch pieces thin
9 ounces cherry tomatoes
2 tablespoons basil leaves fresh chopped
1 cup peas fresh shelled
2 garlic cloves minced
0.5 cup chicken stock see low-sodium
3 tablespoons olive oil
1 cup parmesan grated
8 ounces penne pasta
6 servings salt and pepper black freshly ground
Equipment
bowl
frying pan
pot
Directions
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat.
Add the garlic and cook until fragrant, about 1 minute.
Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft.
Add the cherry tomatoes and peas. Cook for 2 minutes.
Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl.
Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta.
Garnish with the remaining Parmesan and chopped basil.
