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Penne with Asparagus, Sage and Peas

Source: © Food & Wine Magazine
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Total Time:  35 Minutes
For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.
1/2 pound  penne
2 tablespoons  extra-virgin olive oil
3   garlic cloves minced
1 pound  thick asparagus cut into 1-inch lengths
2 cups  chicken or vegetable stock
2 cups  shelled English peas or frozen baby peas thawed (10 ounces)
1/4 cup  heavy cream
2 tablespoons  unsalted butter
1 tablespoon  chopped fresh sage
1/2 cup  freshly grated parmigiano-reggiano cheese plus more for serving
salt and freshly ground pepper
Penne with Asparagus, Sage and Peas Recipe at
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 garlic 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 through. 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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/20/2010
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