PENNE WITH ASPARAGUS, SAGE AND PEAS

Penne With Asparagus, Sage and Peas image

Provided by ChefDebs

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb penne pasta
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 lb thick asparagus, cut into 1 inch lengths
2 cups chicken stock
2 cups frozen baby peas, thawed
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh sage
1/2 cup freshly grated parmesan cheese, plus more for serving
salt & freshly ground black pepper

Steps:

Bring a large pot of salted water to the 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 1/2 cup of cheese.
Season with salt and pepper.
Transfer to pasta bowls and serve imediately, passing additional cheese at the table.

Nutrition Facts : Calories 551.1, Fat 24.8, SaturatedFat 10.9, Cholesterol 50.2, Sodium 391, Carbohydrate 66.5, Fiber 12.5, Sugar 7.7, Protein 19.3