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Category: PASTA
Prep Time: Cook Time: Total Time:
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
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Penne with Asparagus, Sage and Peas
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Category: PASTA
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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