Penne with Asparagus and Cherry Tomatoes

The bright colours in this light, fresh springtime supper will please everyone.

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
230g penne pasta
3 tbsp olive oil
2 garlic cloves, minced
700g thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
250g (approx) cherry tomatoes
145g shelled fresh peas
120ml low-sodium chicken stock
90g grated Parmesan
2 tbsp chopped fresh basil leaves
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 half a 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 one 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 two 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 half of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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