Asparagus, peas with cherry tomatoes and penne pasta

Chef: Sunsweet

This is a nice, light dish. When asparagus is in season, it’s a must.

250g penne pasta

3 tbsp of olive oil

2 garlic cloves, minced

2 bunches of asparagus, ends removed and cut into thirds

Salt and freshly ground black pepper

1 packet or bunch of cherry tomatoes (mixed colours if possible) halved

145g of frozen peas

120ml of chicken stock

90g of grated Parmesan

2 tbsp of chopped fresh basil leaves

Bring a large pot of salted water to the boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally. Drain the pasta. Keep about half a large coffee mug of the pasta water aside.

In a large saucepan, heat the oil over medium heat. Add the garlic and cook until tender and translucent, only about one minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes or slightly soft.

Add the cherry tomatoes and peas along with the chicken stock and simmer until the stock has reduced visibly. Stir when needed.

Add the cooked pasta and half of the Parmesan. Mix well then adding reserved pasta water only if the sauce needs to loosen or is too thick to the eye.

Garnish with the remaining parmesan and chopped basil if using and serve.

Serves
4

Main ingredients
Cheese, Pasta & Noodles, Vegetables

Recipe Type
Easy Recipes, Family Dinners, Healthy, Pasta/Noodles, Quick Meals, Vegetarian

Level of Difficulty
Easy