Tomato and Asparagus "Carbonara"

Ingredients

• 3 quarts water
• 1 tablespoon extra-virgin olive oil
• 1 lb asparagus, trimmed and cut diagonally into 1-inch pieces
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1 1/2 oz pecorino Romano, finely grated (about 1/3 cup)
• 1/2 teaspoon black pepper
• 1 large egg
• 8 oz whole-wheat penne
• 1/4 cup fresh basil leaves

Steps

1. Bring the water to a boil in a Dutch oven. Do not add salt.
2. Heat the oil in a large nonstick skillet over medium-high heat. Cook the asparagus 3 1/2 minutes, add the garlic for 1 minute, then add the tomatoes and cook 6 minutes, until tender.
3. Whisk the cheese, pepper and egg together in a large bowl.
4. Cook the pasta 10 minutes, until al dente. Drain and immediately toss the hot pasta with the egg mixture, then add the tomato mixture and toss until the sauce thickens.
5. Divide among 4 bowls and top with basil.