You don’t need to cook this everyday dish more time than cooking pasta. But in this spring according to the popular recipe of Jada De Laurentis there is also a vegetable sauce based on chicken broth and parmesan nutty. Share with friends: 
Time: 15 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. penne pasta (feathers)
- 700 gr. peeled and cut into pieces 2.5 cm. thin shoots asparagus
- 2 tbsp. (approximately 250 gr.) cherry tomatoes
- 1 tbsp. peeled fresh peas
- 3 tbsp. l olive oil
- 2 minced cloves of garlic
- Salt and freshly ground black pepper
- 1/2 tbsp. low salt chicken stock
- 1 tbsp. grated parmesan cheese
- 2 tbsp. l chopped fresh basil leaves
Recipes with similar ingredients: penne pasta, asparagus, peas, cherry tomatoes, garlic, basil, parmesan cheese
Recipe preparation:
- In a large saucepan over high heat, bring to a boil salted water. Pour the pasta and cook until soft, but so, so that they remain dense, stirring occasionally, 8-10 minutes. Drain, leaving approximately 1/2 tbsp. liquids from cooking.
- In a large frying pan over medium heat, heat oil. Put the garlic and fry until transparent, about 1 min. Add asparagus, salt and pepper and cook for 3 minutes. before softness. Add cherry tomatoes and peas. Cook for 2 minutes. Pour in pan the chicken stock and bring the mixture to a boil. With weak simmer for about 3 minutes while boiling, until the tomatoes begin to burst peel, and the broth does not boil in half.
- Transfer the asparagus mixture to a large serving bowl. Add boiled pasta and 1/2 parmesan. Mix well if necessary, add the remaining broth to make the dish more juicy. Sprinkle with the remaining Parmesan cheese and chopped basil.
