Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add 8 oz of your chosen pasta and cook for 8–10 minutes until it reaches al dente.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant.

Introduce 1 cup of chopped asparagus into the skillet with the sautéed garlic. Cook for 3–4 minutes until tender-crisp.

Toss in 1 cup of halved cherry tomatoes and 1 cup of green peas. Continue to stir and cook for another 3–4 minutes.

Add the drained pasta directly into the skillet, gently tossing everything together.

Sprinkle in 1/4 cup of grated Parmesan cheese and a few splashes of reserved pasta water. Stir well and season with salt and pepper to taste.

Serve warm, garnished with fresh basil or extra Parmesan if desired.