Description
A quick and easy pasta dish that highlights the fresh flavors of spring with asparagus and cherry tomatoes, perfect for a weeknight dinner or a leisurely brunch.
Ingredients
- 8 ounces short pasta, such as Nodi Marini
- 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, to taste
- 2 cups (about 9 ounces) cherry tomatoes
- 1 cup shelled fresh peas (or frozen)
- 1/2 cup low-sodium chicken stock
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil leaves
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Toss in the asparagus pieces, seasoning them with salt and pepper. Sauté for about 3 minutes, until they begin to soften.
- Add the cherry tomatoes and peas to the pan. Cook for another 2 minutes, allowing the tomatoes to begin bursting.
- Pour in the chicken stock and bring to a simmer. Cook until the tomatoes release their juices and the stock reduces by half, approximately 3 minutes.
- Add the drained pasta and half of the grated Parmesan to the sauté pan. Toss everything well, adding a bit of the reserved pasta water if needed to achieve the desired consistency.
- Finish by garnishing with the remaining Parmesan and chopped basil before serving.
Notes
Serve warm, and pair with a light salad or garlic bread. Store any leftovers in an airtight container for up to 3 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian