penne with asparagus and cherry tomatoes

When your asparagus is growing like mold, Giada DeLaurentiis's penne with asparagus and cherry tomatoes is just the ticket.

Ingredients

8 oz. penne pasta
3 T. olive oil
2 garlic gloves, minced
1.5 pounds asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground pepper
2 cups cherry tomatoes
1 cup shelled fresh peas
1/2 cup chicken stock
1 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm, 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 head. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus. Season with 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 serving bowl. Add the pasta and 1/2 of the Parmesan. Toss well.
Add the reserved pasta water, if needed, to loosen the pasta.
Garnish with Parmesan and chopped fresh basil.