Simple Supper That Will Satisfy Your Tastebuds!
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.
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