Penne with Asparagus, Sage and Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness. Ingredients:
1/2 pound penne |
2 tablespoons extra-virgin olive oil |
3 cloves garlic, minced |
1 pound thick asparagus, cut into 1-inch lengths |
2 cups chicken stock |
2 cups shelled english peas or frozen baby peas, thawed (10 ounces) |
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:
1. Bring a large pot of salted water to a 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. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
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