Penne with Asparagus, Sage and Peas

By ctaubenheim

Ingredients

• 1/2 lb penne
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 lb. thick asparagus, cut into 1 inch lengths
• 2 cups chicken stock
• 2 cups (10oz) shelled peas or frozen baby peas, thawed
• 1/4 cup heavy cream
• 2 Tbsp unsalted butter
• 1 Tbsp chopped fresh sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• plus more for serving
• salt and freshly ground pepper

Details

Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the game is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated thru. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.