Penne with Asparagus and Cherry Tomatoes (Spring) (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 (about 9 ounces) cherry tomatoes |
1 cup shelled fresh peas |
1/2 cup low-sodium chicken stock |
1 cup grated parmesan |
2 tablespoons chopped fresh basil leaves |
Directions:
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 1/2 cup 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. 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.
3. 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.
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