Penne with Asparagus, Sage and Peas 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. Back to Main Meals