Pasta with Green Asparagus, Tomatoes and Pine Nuts

Ingredients 18 ozs penne salt 18 ozs green asparagus 9 ozs cherry tomatoes 1 ½ ozs pine nuts (about 3 tablespoons) 4 table spoons olive oil freshly ground peppers 3 table spoons freshly cut basil basil (for garnish) Preparation steps 1. Cook the penne in boiling salted water until al dente. Drain and reserve a small amount of pasta water. 2. Peel the bottom third of the asparagus and cut on the diagonal into about 3/4 inch pieces. Rinse and halve the tomatoes. Toast the pine nuts in a dry pan until golden brown and set aside. 3. Heat the oil in a pan and gently sauté the asparagus pieces for about 5 minutes. Season with salt and pepper. If necessary add a little water. When the asparagus is tender add the tomatoes just until warm, about 1 to 2 minutes. 4. Add the drained penne and some reserved pasta water, the pine nuts, and the basil. Toss to combine. 5. Transfer to plates and serve garnished with basil leaves.