Penne With Asparagus, Sage and Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious Spring dish. Ingredients:
1/2 lb penne pasta |
2 tablespoons extra virgin olive oil |
3 garlic cloves, minced |
1 lb thick asparagus, cut into 1 inch lengths |
2 cups chicken stock |
2 cups frozen baby peas, thawed |
1/4 cup heavy cream |
2 tablespoons unsalted butter |
1 tablespoon chopped fresh sage |
1/2 cup freshly grated parmesan cheese, plus more for serving |
salt & freshly ground black pepper |
Directions:
1. Bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
2. 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 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 1/2 cup of cheese.
6. Season with salt and pepper.
7. Transfer to pasta bowls and serve imediately, passing additional cheese at the table.
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