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Spring Penne with Pearl Tomatoes and Asparagus



8 oz. penne pasta
3 Tbsp. olive oil
2 garlic cloves, minced
2 cups pearl tomatoes
1 cup shelled fresh peas
½ cup low-sodium chicken or vegetable stock
1 cup Parmesan cheese, grated
2 Tbsp. fresh basil leaves, chopped
1 ½ lbs. thin asparagus, trimmed and cut into
1” pieces
salt and freshly ground black pepper


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 – 10 minutes). Drain pasta, reserving about ½ cup of the pasta water.

In a large sauté pan, heat the oil over medium-high heat. Add the garlic
and cook until fragrant, about 1 minute. Add the asparagus, season with
salt and pepper, and cook for 3 minutes until slightly soft. Add the pearl
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.

Transfer the asparagus mixture to a large serving bowl. Add the cooked
pasta and half of the Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the remaining Parmesan
and chopped basil.