Pasta with asparagus, young peas and cherry tomatoes
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This everyday dish takes no more time to prepare than pasta. But this spring dish, based on Giada De Laurentiis's popular recipe, also features a vegetable sauce made with chicken broth and nutty Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g penne pasta (feathers)
- 700 g asparagus spears, peeled and cut into 2.5 cm pieces
- 2 cups (about 250 g) cherry tomatoes
- 1 cup of fresh split peas
- 3 tbsp. l. olive oil
- 2 crushed cloves of garlic
- Salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 1 tbsp. grated parmesan cheese
- 2 tablespoons chopped fresh basil leaves
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until tender but still firm, stirring occasionally, 8-10 minutes. Drain, reserving about 1/2 cup of the cooking liquid.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until translucent, about 1 minute. Add asparagus, season with salt and pepper, and cook for 3 minutes, or until softened. Add cherry tomatoes and peas. Cook for 2 minutes. Pour chicken broth into the skillet and bring to a simmer. Simmer for about 3 minutes, or until the tomatoes begin to burst and the broth is reduced by half.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan cheese. Stir well, adding the remaining cooking liquid if needed for a richer dish. Sprinkle with the remaining Parmesan cheese and chopped basil.
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