Penne with Asparagus, Sage and Peas
Provided by: Food&Wine
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(s) penne
- 2 tablespoon(s) extra-virgin olive oil
- 3 clove(s) garlic, minced
- 1 pound(s) thick asparagus, cut into 1-inch lengths
- 2 cup(s) chicken stock
- 2 cup(s) English peas (10 ounces shelled) or frozen baby peas, thawed
- 1/4 cup(s) heavy cream
- 2 tablespoon(s) unsalted butter
- 1 tablespoon(s) chopped fresh sage
- 1/2 cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
- 1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
- 2. 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.
- 3. 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.