Spring Pasta with Asparagus and Grape Tomatoes

Ingredients

• 2 cups asparagus sliced ()
• 0.5 teaspoon pepper black freshly ground
• 2 cups grape tomatoes halved
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh divided
• 1 teaspoon lemon rind grated
• 1 tablespoon olive oil divided
• 1 cup onion chopped
• 9 tablespoons parmigiano-reggiano cheese fresh grated
• 8 ounces penne pasta uncooked

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
3. Heat a large skillet over medium heat.
4. Add 1 teaspoon olive oil; swirl to coat.
5. Add onion; cook 3 minutes.
6. Add asparagus, lemon rind, and 1 tablespoon lemon juice; saut 2 minutes. Stir in tomatoes; saut 1 minute or just until tomatoes begin to soften.
7. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 1 1/2 tablespoons cheese.
8. Garnish with fresh basil, if desired.