Saturday Beefcake with Giada's Recipe

Penne pasta, half pound
Extra Virgin Olive Oil, three tablespoons
Garlic two cloves, minced
1 1/2 pounds thin Asparagus, thin, one and a half pounds, trimmed, cut into one inch pieces
Salt and Pepper to taste
Grape Tomatoes, two cups
Peas, fresh, one cup, shelled
Chicken stock, one half cup low sodium
Parmesan, one cup grated
2 tablespoons chopped fresh basil leaves





1. Cook pasta until tender but still firm to the bite
2. Drain the pasta, reserving about 1/2 cup of the pasta water.
3. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant.
4. Add the asparagus, season with the salt and pepper, and cook for three minutes until slightly soft.
5. Add the tomatoes and peas. Cook for two minutes.
6. Pour the chicken stock into the pan and bring the mixture to a simmer.
7. Cook until the tomatoes start to burst and the stock is reduced by half, about three minutes.
8. Transfer the asparagus mixture to a large serving bowl.
9. Add the cooked pasta and one half of the Parmesan.
10. Toss well, adding reserved pasta water, if needed, to loosen the pasta.
11. Garnish with the remaining Parmesan and chopped basil.



This is definitely something that appeals to the Column palate. It can be served for the afternoon meal or for the evening meal. It's like a part in your mouth.