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"Those who forget the pasta are condemned to reheat it."--Unknown

Penne with Asparagus, Sage and Peas Recipe

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This recipe for Penne with Asparagus, Sage and Peas is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound penne
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 pound thick asparagus, cut into 1-inch lengths
2 cups chicken stock
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
Directions:
Directions:
1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

2 . While pasta boils, 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 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.

4. Stir in the penne and cook until heated through.

5. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Serve immediately and top with fresh grated Parmesan cheese.

 

 

 

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