Pasta with Asparagus and Cherry Tomatoes

I have been trying choose some salads for my Mom’s Memorial service lunch. I am trying to keep it simple with finger rolls but wanted the salads to be over the top. So I’ve been testing quite a few. I saw this Pasta with Asparagus and Cherry Tomatoes from Giada and wondered how it would be cold. 
I can tell you it is phenomenal warm. Perfect with a steak on a warn Summer night. Or who am I kidding…perfect any time of the year.

I just changed all chicken broth to 1/4 cup chicken broth and 1/4 cup white wine and added fresh basil. The wine really adds to this dish.

It is super easy to make.

Just cook pasta, drain and cool on a tray.

Next, cook garlic on super low (you don’t want to burn it; and browned is burnt to me). Add asparagus and cook. Add cherry tomatoes and peas. Pour chicken stock and wine in the pan and bring to a simmer. Cook until the tomatoes start to burst and stock mixture is reduced by half.

Add the cooked pasta, basil and 1/2 cup Parmesan cheese. Garnish with more Parmesan and basil.

This is a recipe you will make over and over!

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Pasta with Asparagus and Cherry Tomatoes

  • Author: Afoodieaffair


This pasta has such good flavor and is perfect for a side dish or vegetarian meal.


8 ounces short pasta, such as Nodi Marini, Fiorentini, Penne or Rigatoni
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups about 9 ounces cherry tomatoes
1 cup shelled fresh peas, or frozen
1/4 cup low-sodium chicken stock
1/4 cup white wine
1 cup grated Parmesan
2 tablespoons 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 to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
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 white wine and 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.
Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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