Penne with Asparagus and Cherry Tomatoes (Spring)

INGREDIENTS

• 3 tablespoons olive oil
• 2 tablespoons chopped fresh basil leaves
• 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
• 8 ounces penne pasta
• 2 garlic cloves, minced
• 1 cup shelled fresh peas
• Salt and freshly ground black pepper
• 2 cups (about 9 ounces) cherry tomatoes
• 1/2 cup low-sodium chicken stock
• 1 cup grated Parmesan