Pasta Spring Toss

1 lb. Gia Russa Rotini
4 Tbsp. Gia Russa Extra Virgin olive oil
6 cloves garlic, minced
2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1-pint fresh cherry or grape tomatoes
2 cups frozen or fresh peas
1 cup Gia Russa chicken stock
1 cup Gia Russa Parmesan cheese, divided
2 Tbsp. fresh basil leaves, chopped

Follow directions for cooking pasta al dente. Drain pasta, reserve 1 cup of pasta water.

In a large sauté pan, heat oil over medium-high heat. Add garlic and cook for 1 minute. Add asparagus, season with the salt and pepper and cook for 2 to 3 minutes until tender. Add tomatoes and peas. Heat thoroughly, about 2 to 3 minutes. Pour chicken stock into the pan and bring mixture to a simmer. Cook until tomatoes start to burst.

Transfer asparagus mixture to a large serving bowl; add pasta and 1/2 cup cheese. Toss. Adding reserved pasta water, if needed. Garnish with Parmesan cheese and chopped basil.

Refrigerate leftovers and serve the next day as a salad. Place pasta spring toss over a bed of spring mix, drizzle with olive oil and Gia Russa Balsamic Glaze.