Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Cindy Pawlcyn
Recipe by Food & Wine April 2009

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Credit: © Tina Rupp

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

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  • 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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