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
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.