Penne with Asparagus, Sage and Peas

For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

Plus: F&W's Guide to Fresh Spring Produce

Slideshow: More Asparagus Recipes

Slideshow: More Fast Pasta Recipes

  • Total Time:
  • Servings: 4

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

How to make this recipe

  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.

Suggested Pairing

Green vegetables can be hard to pair with wine, but Sauvignon Blanc, which has a bit of grassiness, can work well.

Contributed By Photo © Tina Rupp Published April 2009

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472327 recipes/penne-asparagus-sage-and-peas 2013-12-06T23:41:16+00:00 Cindy Pawlcyn spring|easter|pasta-and-noodles|4|fast april-2009,pasta primavera,vegetable pasta,pasta with peas,spring produce,Cindy Pawlcyn recipes,penne-asparagus-sage-and-peas 472327

Aggregate Rating value: 3

Review Count: 2057

Worst Rating: 0

Best Rating: 5

Author Name: eefs

Review Body: It takes longer than 5 minutes to reduce 2 cups of stock by 50%. Additionally, the asparagus will be 100% mush in following that instruction. I suggest blanching the asparagus and peas first, and then removing them; making the sauce, and then returning the vegetables to the sauce.

Date Published: 2017-03-29

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