Penne with asparagus and cherry tomatoes (spring)

  • 250g penne pasta
  • 3 tbsps olive oil
  • 2 garlic cloves, minced
  • 700g thin asparagus, trimmed and cut into 2.5cm pieces
  • Salt and freshly ground black pepper
  • 275g cherry tomatoes
  • 125g shelled fresh peas
  • 125ml low-sodium chicken stock
  • 100g grated parmesan cheese
  • 2 tbsps chopped fresh basil leaves
1) 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 125ml of the pasta water.

2) In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.

3) 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.

4) 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.

5) 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.

6) Garnish with the remaining parmesan and the basil; serve

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