Reviews for Penne with Asparagus, Sage and Peas

Ok I loved this recipe but I did a few things different. For those that had problems with it or thought it was too bland, you may want to try some of the things I did. First, I used salted butter. I found a long time ago that unsalted butter just doesn't work for me. Second, I waited to add the asparagus in with the peas. They came out just right and didn't taste overcooked. Third during the reduction process I gave the stock an extra 3 minutes to boil down and kept the dish boiling as I added the rest of the ingredients until it was done. The sauce came out just right. Also, I added grilled chicken to it. It turned out to be a nice touch. It wasn't bland at all. I love this recipe and plan on cooking it for my friends the next time they come over.

November 20, 2009

Excellent! I used veg stock instead of chicken and it was delicious.

April 22, 2009

Make this--if you like overcooked veggies! I suggest subbing about 1/2 c white wine for some of the chicken stock. And wait to add the asparagus until after the chicken stock mixture has reduced, at the same time as peas or else your fresh, organic, beautiful asparagus will be waaaay overcooked.

April 15, 2009

Great dish, loved it

April 11, 2009

Bland and watery, as others have said. I also think that's a bit too long to cook asparagus. In the end all I could taste was peas and garlic.

April 1, 2009

[4 stars]

March 30, 2009

This recipe was easy and delicious.

March 25, 2009

Very good. Used rotini instead since I had on hand but my husband and i agree some crispy prosciutto or crumbled bacon would be a wonderful addition to the dish. The Kenwood wine that was reccomended as a pairing really brings out the spring flavors in the dish.

March 25, 2009

We really enjoyed this dish but my sauce turned out a little more watery than I would have liked. Perhaps I didn't cook down the cream as much as I should have. Next time I might use less broth. I also think proscuitto would be a great addition.

March 23, 2009

Very nice. My husband said that it should have some proscuitto or ham and perhaps he was right. However, I love vegs and thought it was very good.

March 22, 2009

It sounded good but turned out to be very bland and lacking any character.

March 21, 2009

Great, simple recipe along with a good wine pairing. I was afraid the 1/2 lb pasta would be too little in proportion to the other ingredients, but it worked fine. Definitely cook it down after adding the cream, but it "tightens up" if you cook it for a minute or two after adding the pasta.

March 19, 2009

I doubled this recipe for dinner so we'd have leftovers and I think that's where I went wrong. Defintely take your time in letting the chicken stock reduce. Mine was a bit watery even after a lot of parmesan reggiano. The flavors were great and bright. I'll definitely try again with some tweaking.

March 8, 2009