Asparagus Penne

Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!!

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 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.

penne pasta, olive oil, garlic clove, asparagus, cherry tomatoes, frozen peas, vegetable stock, parmesan cheese, fresh basil leaf