Penne Pasta & Asparagus

Penne Pasta with Asparagus, Sage and Pea’s

a quick dish but a delight

Medium

45 Minutes

Half a pound of penne pasta
Two tablespoons of high-quality extra virgin olive oil
Three cloves of garlic, finely minced
One pound asparagus, sliced into 1-inch pieces
2 cups of chicken stock
Two cups, or about 10 ounces, of shelled English peas or thawed frozen baby peas
One-quarter cup of heavy cream
2 tablespoons of unsalted butter
One tablespoon of fresh, chopped sage
Half a cup of freshly grated Parmigiano-Reggiano cheese, plus a little extra for serving
Salt and freshly ground black pepper

Preparation: Cook penne pasta al dente, then set aside. In a large skillet, sauté garlic and asparagus in olive oil until fragrant. Add chicken stock, peas, and cream, and simmer until the sauce thickens. Combine cooked pasta, butter, sage, and Parmigiano-Reggiano cheese. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmigiano-Reggiano cheese. Savor the delightful flavors! Enjoy!