Penne with Asparagus and Tomatoes

Ingredients

·         8 ounces penne pasta

·         3 tablespoons olive oil

·         2 garlic cloves, minced

·         1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

·         Salt and freshly ground black pepper

·         2 cups cherry or grape tomatoes

·         1 cup frozen peas, defrosted

·         1/2 cup chicken stock

·         1 cup grated Parmesan

·         2 tablespoons chopped fresh basil leaves

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 sauté 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.

Giada deLaurentis