Spring is in the Kitchen! Penne with Asparagus, Sage and Peas
Here’s a great springtime pasta dish! Asparagus and peas are early signs of spring and two of my favorite vegetables.
Look for compact tips when selecting asparagus to guarantee freshness. Also, to ensure that your asparagus cooks evenly, select asparagus spears of uniform thickness.
I used frozen peas for the dish. Frozen peas are a nice time saver and are a great substitute for fresh peas.
My only caveat in making this dish is to make sure the stock reduces. I don’t think I cooked the stock down enough and the sauce was a little more watery than I would have liked.
Tim and I both enjoyed the dish and it was a great sign of the season to come.
Penne with Asparagus, Sage and Peas
Food & Wine
- 1/2 pound penne
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound thick asparagus, cut into 1-inch lengths
- 2 cups chicken stock
- 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
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.