Description
A delightful dish showcasing spring vegetables in a light, flavorful sauce, perfect for busy weeknights or relaxing weekend brunch.
Ingredients
- 8 ounces short pasta, such as Nodi Marini
- 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, to taste
- 2 cups (about 9 ounces) cherry tomatoes
- 1 cup fresh shelled peas (or frozen)
- ½ cup low-sodium chicken stock
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the short pasta and cook according to package directions until al dente, approximately 8-10 minutes. Reserve about ½ cup of the pasta water before draining.
- In a large sauté pan, heat the olive oil over medium-high heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Toss in the trimmed asparagus, seasoning with salt and pepper, and cook for about 3 minutes until slightly softened.
- Add the cherry tomatoes and peas, cooking for an additional 2 minutes.
- Pour in the chicken stock and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock reduces by half, around 3 minutes.
- Combine the cooked pasta and half of the grated Parmesan into the sauté pan with the vegetables. Toss everything together, adding reserved pasta water as needed to loosen the mixture.
- Garnish with the remaining Parmesan and chopped basil before serving.
Notes
To ensure leftovers remain fresh, refrigerate in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian