12 ounces farfalle pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
2 cups cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken broth
1 cup freshly grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 10 minutes tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
Heat the oil in a large skillet set 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 cook 2 minutes.
Add the broth; cook 2-3 minutes until the tomatoes start to burst. Stir in the peas, cooked pasta and 1/2 of the Parmesan. Toss well Garnish with the remaining Parmesan and chopped basil. Makes 6 servings.
Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. www.camillacooks.com
$20 off the royal peek
