Penne with Asparagus, Sage and Peas

Penne with Asparagus, Sage and Peas
Photo by Tina Rupp

Ingredients

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

View full recipe at Food & Wine

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