Pasta with Asparagus, Peas, and Cherry Tomatoes

Ingredients

• penne pasta
• olive oil
• asparagus, trimmed and cut into 1-inch pieces
• salt and freshly ground black pepper
• cherry tomatoes (sliced in quarters)
• fresh or frozen peas
• mascarpone cheese (depends on how creamy you want the sauce.  I used 1½ spoonfuls)
• lemon juice (to taste – I used half 1/2 lemon)
• lemon zest (1/2 lemon)

Directions

Sorry for the lack of measurements.  This was a fly by the seat of my pants dinner, and I didn’t note the exact measurements of the ingredients I was using.  I promise to update at a later date with pictures and measurements.  However, exact measurements are not needed to make this dish. 

Bring a large pot of salted water to a boil over high heat. Add the pasta and a drop of olive oil, and cook until tender but still firm to the bite (about 10 minutes).  Just before the pasta is ready, add the asparagus and peas, and cook another 2-3 minutes (just until the asparagus is slightly soft).  Drain the pasta, reserving a little of the pasta water.

In a large bowl, add the cherry tomatoes, mascarpone cheese, lemon juice and lemon zest.  Transfer the cooked pasta, asparagus and peas into the bowl.  Toss well, adding salt and pepper to taste and the reserved pasta water as needed for consistency. 

Enjoy!