Penne with Asparagus, Tomatoes and Peas

I’m back baby!

Even though my dancing feet may be broken, I am ready to get back in action.

Every second of helping Lish with her wedding was 110% worth the look on Josh’s face when he said I do.

BUT…

I am so happy to get my life back to normal. Well, as normal as it can be now that I’m living at my parent’s house.

Part of getting back to normal is getting back in the kitchen on a regular basis which is something that has been difficult with all the events and life changing happenings going on.

So back into the kitchen I go. And like any good athlete knows, you should always stretch before you work out. Here is an easy but delicious recipe to stretch both yours and my cooking muscles.

You will need…

8 ounces penne pasta

3 tablespoons olive oil

4 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

1/2 cup low-sodium chicken stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Start by bringing 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 sauté pan, heat the oil over medium-high heat.

Add the garlic and cook it until it is 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 and cook for 2 more minutes.

Pour the chicken stock into the pan and bring the mixture to a simmer.

Cook the mixture until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. You will be able to tell when the tomatoes burst because the color of the liquid will change as will the consistency.

Transfer the asparagus mixture to a large serving bowl.

Add the cooked pasta and 1/2 of the Parmesan. Toss well and add the reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil

And don’t you fret; there are lots of wedding details coming. I would never leave you hanging.

Love and Beer Floats

Angela