Penne with Asparagus, Sage and Peas

Penne with Asparagus, Sage and Peas
Photo by © Tina Rupp

Ingredients

  • 2 cups shelled English peas or frozen baby peas, thawed (10 ounces)
  • ½ pound penne
  • 1 tablespoon chopped fresh sage
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cups chicken stock
  • + 4 more ingredients
    • 3 cloves garlic, minced
    • ¼ cup heavy cream
    • 1 pound thick asparagus, cut into 1-inch lengths
    • 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 My Recipes

Comments

Variations on Penne with Asparagus, Sage and Peas

  • Penne with Asparagus, Sage and Peas
    • Salt and freshly ground pepper
    • 1 tablespoon(s) chopped fresh sage
    • 2 tablespoon(s) extra-virgin olive oil
    • 1 pound(s) thick asparagus
    • +6 other ingredients


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