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 It
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
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.
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.
Green vegetables can be hard to pair with wine, but Sauvignon Blanc, which has a bit of grassiness, can work well.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
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.