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"Food & Wine" Penne with Asparagus, Sage, and Peas Recipe

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This recipe for "Food & Wine" Penne with Asparagus, Sage, and Peas, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Forester
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb penne
2 T extra-virgin olive oil
3 garlic cloves, minced
1lb thick asparagus, cut into 1-inch lengths
2 cups chicken stock
2 cups shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
2 T unsalted butter
1 T chopped fresh sage
1/2 cup freshly grated Parmigiano-Regiano cheese, plus more for serving
salt & freshly ground pepper

Directions:
Directions:
1. Bring large pot of salted water to boil. Add the penne and cook until al dente. Drain.

2. Meanwhile, in a large skillet, heat the 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. Site in the penne and cook until heated through. Remove from the heat and stir in the butter, sage, and cheese. Season with salt and pepper. Serve right away, passing additional cheese at the table.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Quick and easy, this was a success with the family.

 

 

 

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