Penne with Asparagus and TomatoesGiada De Laurentiis, foodnetwork.com
Yield: 6 servings
8 oz penne pasta
3 Tbsp olive oil (EVOO)
2 garlic cloves, minced
1 bunch asparagus, (1-inch pieces)
Salt & freshly ground black pepper
2 C cherry tomatoes
1 C shelled fresh peas
½ low-sodium chicken stock
1 C grated Parmesan cheese
2 Tbsp chopped fresh basic leaves
1 2¼-oz can sliced olives (jalapino-infused)
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but firm to the bite, stirring occasionally, about 8 - 10 minutes. Drain pasta, reserving about a cup of pasta water.
- Heat oil in large skillet 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 minutel until slightly soft.
- Add the cherry tomatos, olives and peas. Cook for 2 minutes. Pour the chicken 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 ½ of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.