For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.
1/2 pound penne
2 tablespoons extra-virgin olive oil
3 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
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.
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