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Photo: © Tina Rupp Photo by: Photo: © Tina Rupp

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.

Food & Wine APRIL 2009

  • Yield: 4

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

Preparation

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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Penne with Asparagus, Sage and Peas recipe

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