pat's Recipe

Penne with Asparagus, Sage and Peas

Category: PASTA

A simple spring dish--green vegetables can be hard to pair with wine but Sauvignon Blanc can work well.

1/2 lb penne
2 Tbsp extra-virgin olive oil
3 garlic cloves
1 lb thick asparagus, cut into 1-in lengths
2 cups chicken stock
2 cups (10 ounces) shelled English 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 Parmiagiano-Reggiano
cheese, plus more for serving
salt and freshly ground pepper

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.
4 servings