I like to cook this pasta in early spring when the asparagus are in season. It is such beautiful and colorful dish to enjoy with friends and family. It is simple and delicious as you can be creative by adding your favorite vegetables.

INGREDIENTS:

1 pound of linguine

½ pound of cherry tomatoes

1/3 frozen peas

½ pound asparagus

4 sage leaves

Salt and freshly ground pepper

3-tablespoon olive oil

STEPS:

Cook pasta in salted boiling water according to the package instruction.

Meanwhile trim the very end of the asparagus about 1 inch, then peel delicately the first layers of the lower half of the spear.

In deep large pot, bring salted water to a boil then cook asparagus for about 7 minutes or until pierced easily with sharp fork.

Transfer immediately to ice bath. In the same boiling water, cook the peas for about 3 minutes and transfer to ice bath.

Heat olive oil in sautéed pan, when hot; add garlic, the cherry tomatoes, salt and pepper and sauté until the tomatoes are soft.

Add the sage leaves, the cooked asparagus cut in ½ inch thick, the peas and sauté for about 1 minute, check the seasoning and mix with drained pasta.

Serve immediately.