Angel Hair Pasta with Grape Tomatoes and Asparagus

Bring a large pot of salted water to a rolling boil. Add 8 ounces (224g) of angel hair pasta and cook according to package directions, typically 3-5 minutes, until al dente. Reserve 1/2 cup (120ml) of pasta water before draining the pasta.

While the pasta cooks, heat 2 tablespoons (28ml) of extra virgin olive oil in a large skillet or pan over medium heat. Add 4 cloves of minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Add 1 pound (450g) of trimmed and cut asparagus (into 1-inch pieces) to the skillet. Sauté for 3-4 minutes until bright green and slightly tender-crisp. Add 1 pint (340g) of halved grape tomatoes and cook for another 2-3 minutes, until they just begin to soften and burst.

Add the drained angel hair pasta to the skillet with the vegetables. Pour in the reserved 1/2 cup (120ml) of pasta water, 1/4 cup (25g) of grated Parmesan cheese, and the zest and juice of 1/2 a lemon. Toss everything together until well combined and the sauce lightly coats the pasta.

Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Stir in 1/4 cup (6g) of fresh basil leaves, roughly chopped. Serve immediately.