Penne with Asparagus, Sage and Peas

Ingredients

• 2 cup(s) chicken stock
• 1 pound(s) thick asparagus
• 3 clove(s) garlic
• 2 tablespoon(s) extra-virgin olive oil
• 0.5 pound(s) penne
• Salt and freshly ground pepper
• 2 tablespoon(s) unsalted butter
• + 4 more ingredients
• • 2 cup(s) d English peas or frozen baby peas
  • 0.5 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 0.25 cup(s) heavy cream
  • 1 tablespoon(s) chopped fresh sage

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 minute...

View full recipe at Food & Wine