Asparagus Penne

• penne pasta↗6 ounces
• olive oil↗1 tablespoon
• garlic clove, minced↗1
• thin asparagus, trimmed and cut into 1-inch pieces↗1 lb
• cherry tomatoes↗1 cup
• frozen peas↗1⁄2 cup

  or fresh if you have

• vegetable stock↗1⁄2 cup
• grated parmesan cheese1 cup
• chopped fresh basil leaf1 tablespoon

Step-by-step instructions

1. 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. 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 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. 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.