Penne with Vegetables

The seasons have changed -- it is once again spring!  I'm excited to go through a different season for the first time in a few years.  I am enjoying the differences in produce at grocery stores with each season.  Asparagus is just now coming into season -- here is another recipe using this spring vegetable.

The written recipe below calls for fennel bulb.  It actually wasn't in the original recipe but I've been dying to buy fennel and use it in a recipe.  Based on what I had read about fennel I thought this would be a great recipe to experiment with the fennel.  I only used about 1/4-1/2 of a bulb (just in case I didn't like the taste of it).  But I LOVED it.  Next time I make this I will use more fennel.  It adds a minty flavour that works very well with the basil. 

Penne with Asparagus, Cherry Tomatoes, and Fennel bulb

8 ounces penne pasta
3 tablespoons EVOO
2 garlic cloves, minced
1 1/2 pounds asparagus, trimmed and cut into 1 inch pieces
1 small fennel bulb, diced
salt and pepper
2 cups cherry tomatoes
1 cup peas
1/2 cup chicken stock
1 cup freshly grated parmesan cheese
2 tablespoons fresh basil, chopped

1. Bring a large pot of water to boil.  Add salt.  Cook pasta until tender but still firm to the bite, typically 8-10 minutes.  Drain pasta, resverving about 1/2 cup of pasta water.

2. Meanwhile, in a large sautee pan heat EVOO over medium high heat.  Add minced garlic and cook until fragrant - about 1 minute.  Add the asparagus and fennel bulb.  Season with salt and pepper.  Cook until asparagus is slightly soft - about 4 minutes.  Add cherry tomatoes and pease.  Cook about 2 minutes.  Pour chicken stock into pan and bring mixture to a simmer.  Cook until the tomatoes just start to burst. 

3. Transfer vegetable mixture to a large serving bowl.  Add cooked pasta and most of the freshly grated cheese.  Toss well, adding reserved pasta water if needed.  Garnish with remaining cheese and chopped basil. 

YUMMO.
Bon appetit!

Cooking vegetables

Final product