Penne with Asparagus, Sage and Peas

Name: Penne with Asparagus, Sage and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams thick asparagus, cut into 1-inch lengths; 283 grams cups shelled English peas or frozen baby peas, thawed; 473 milliliters chicken stock; 1 Tbsp chopped fresh sage; 3 garlic, minced; 59 milliliters heavy cream; 2 Tbsps extra-virgin olive oil; 118 milliliters freshly grated Parmigiano-Reggiano cheese, plus more for serving; 227 grams penne; 4 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter

Penne with Asparagus, Sage and Peas might be just the main course you are searching for. This recipe makes 4 servings with 551 calories, 22g of protein, and 24g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, penne, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the penne and cook, stirring occasionally, until al dente.

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Penne

Drain.

Meanwhile, in a large skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.

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Asparagus

Garlic

Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

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Asparagus

Stock

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.

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Cream