Penne with Asparagus, Sage and Peas

Ingredients

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

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...

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