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Bring a large pot of salted water to a boil over
high heat. Add the pasta and cook until tender but
still firm to the bite, stirring occasionally,
about 8 to 10 minutes. Drain the pasta, reserving
about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-
high heat. Add the garlic and cook until fragrant,
about 1 minute. Add the asparagus, season with the
salt and pepper, and cook for 3 minutes until
slightly soft. Add the cherry tomatoes and peas.
Cook for 2 minutes. Pour the chicken stock into
the pan and bring the mixture to a simmer. Cook
until the tomatoes start to burst and the stock is
reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving
bowl. Add the cooked pasta and 1/2 of the
Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the
remaining Parmesan and chopped basil.
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