pea and asparagus penne

pea and asparagus penne with a side salad

One of my favorite pasta dishes for summer! It’s light, tasty, and actually forces to me to eat peas which I normally do not care for.  This really is a great dish for anyone who doesn’t love the taste of peas- I can’t get enough of them in this.  Serve with a nice crisp white wine and salad.  Add a light fruit dessert and your meal is set.

To begin, you’ll need:
  • 1/2 lb. penne pasta
  • 2 to 3 T. olive oil
  • 3 garlic cloves, minced
  • 1 bunch of asparagus (around a pound? I just use one of the clusters as they’re sold at the grocery store), cut into thirds
  • 2 c. chicken stock
  • 1 (10 oz.) box of frozen peas, thawed
  • 1/4 c. heavy cream
  • 2 T. butter
  • 1 T. chopped fresh sage
  • 1/2 c. freshly grated Parmigiano-Reggiano cheese, plus more to garnish the plates
  • salt and pepper to taste

To cook, begin by heating a large pot of salted water to boiling.  Add the penne and cook according to the package directions.  When it has finished, drain and set aside.  While the pasta is cooking, heat the olive oil in a large skillet.  Add the garlic and asparagus, cooking over low-medium heat for about 5 minutes.  Add in the chicken stock and bring to a boil.  Boil on high heat until liquid is reduced by half- this takes about 7 minutes.  Next, add your peas and the cream to the skillet.  Continue to boil for about 3 minutes to thicken the sauce.  Stir in your cooked penne.  Remove the skillet from heat and add in the butter, sage, and cheese.  Add salt and pepper to taste.  Sprinkle the top with a little more cheese and serve!


*recipe appears in Food and Wine, April 2009, “Penne with Asparagus, Sage, and Peas”


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s