Tuesdays With Kris: Spring Pasta!

The weather in the Northeast is starting to warm up... sort of. But you can feel Spring trying incredibly hard to break through the ice. I'm even craving the springiest of vegetables again, and thanks to Giada Delaurentis' vast recipe book of pasta dishes, this one seems perfect for ringing in Spring!

Penne with Asparagus and Cherry Tomatoes
(4-6 servings)

Ingredients

• 8 ounces penne pasta
• 3 tablespoons olive oil
• 2 garlic cloves, minced (I used 4... vampires, you know!)
• 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
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh basil leaves

Directions

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

HAPPY SPRING VEGGIES!