Penne with Asparagus and Cherry Tomatoes (Spring)

Ingredients

• 8 ounces penne pasta
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 ½ 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
• + 13 more ingredients
• • ½ cup low-sodium chicken stock
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh basil leaves
  • 8 ounces penne pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 ½ 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
  • ½ cup low-sodium chicken stock
  • 1 cup grated Parmesan
  • 2 tablespoons 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 1/2 cup of the pasta water. 2. Bring a large pot of salted water to a boil over high heat....

View full recipe at SpringPad