In a small bowl add the cherry tomatoes, one chopped garlic clove, salt, pepper, olive oil and a splash of vinegar. Set aside.

Cook linguine according 2 minutes under al dente.

Meanwhile, In a pan over medium heat, heat olive oil and sauté garlic and onion until soft.

Add asparagus and peas, sauté briefly.

Deglaze with white wine vinegar, then add mascarpone. Stir until creamy. Add about a cup of pasta water

Combine (mostly cooked) linguine with the sauce, mixing well. Add more pasta water if necessary. In the end you should have a consistency where all linguines are nicely coated with sauce.

Plate the pasta and top with marinated cherry tomatoes.

Sprinkle with Parmesan cheese and serve.