Penne with Asparagus, Sage and Peas

  • Active Time 0m
  • Total Time 35m

4

For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

ingredients

  • 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 frounceen 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, plus more for serving
  • Salt and freshly ground pepper

directions

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.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11692

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