Pasta with asparagus, young peas and cherry tomatoes

Ingredients:

• 225 g penne pasta (feathers)
• 700 g asparagus spears, peeled and cut into 2.5 cm pieces
• 2 cups (about 250 g) cherry tomatoes
• 1 cup of fresh split peas
• 3 tbsp. l. olive oil
• 2 crushed cloves of garlic
• Salt and freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp. grated parmesan cheese
• 2 tablespoons chopped fresh basil leaves

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until tender but still firm, stirring occasionally, 8-10 minutes. Drain, reserving about 1/2 cup of the cooking liquid.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until translucent, about 1 minute. Add asparagus, season with salt and pepper, and cook for 3 minutes, or until softened. Add cherry tomatoes and peas. Cook for 2 minutes. Pour chicken broth into the skillet and bring to a simmer. Simmer for about 3 minutes, or until the tomatoes begin to burst and the broth is reduced by half.
3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan cheese. Stir well, adding the remaining cooking liquid if needed for a richer dish. Sprinkle with the remaining Parmesan cheese and chopped basil.