Penne with Asparagus Sage & Peas

Penne with Asparagus Sage & Peas

Penne with Asparagus Sage & Peas

September 13, 2018
: 4 servings

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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 stock
  • 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
  • 1/4 cup heavy cream
  • 2 tablespoons sweet butter
  • 1 tablespoon chopped fresh sage
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Kosher salt and freshly ground pepper
Directions
  • Step 1 Bring a large pot of salted water to a boil.
  • Step 2 Add the penne and cook, stirring occasionally, until al dente.
  • Step 3 Drain.
  • Step 4 Meanwhile, in a large skillet, heat the olive oil.
  • Step 5 Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.
  • Step 6 Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
  • Step 7 Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes.
  • Step 8 Stir in the penne and cook until heated through.
  • Step 9 Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese.
  • Step 10 Season with salt and pepper.
  • Step 11 Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

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