Asparagus, peas with cherry tomatoes and penne pasta
This is a nice, light dish. When asparagus is in season, it’s a must.
350g penne pasta
3 tbsp olive oil
2 garlic cloves, finely chopped
2 bunches asparagus, ends removed and cut into thirds
Salt and freshly ground black pepper
1 packet or bunch cherry tomatoes (mixed colours if possible) halved
120g frozen peas
120ml chicken stock
90g grated Parmesan
2 tbsp chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm. Drain the pasta, keeping about half a cup of the pasta water.
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, and season with salt pepper.
Cook for 3 minutes or until a fork easily goes through.
Add the cherry tomatoes and peas along with the chicken stock and simmer until the stock has reduced, stir when needed.
About 10 minutes.
Add the cooked pasta and half of the parmesan.
Mix well then add the reserved pasta water only if the sauce needs to loosen or seems too thick.
Garnish with the remaining parmesan and chopped basil if using and serve.
Serves
4
Main ingredients
Cheese, Pasta & Noodles, Vegetables
Recipe Type
Easy, Family Dinners, Healthy, Pasta/Noodles, Quick Meals
Level of Difficulty
Easy
