Penne with Asparagus, Sage and Peas

Serving Size: 4
Total Time:


  • 0.5 Pound penne pasta
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 Tbsp chopped fresh sage
  • 2 Tbsp unsalted butter
  • 0.25 cup heavy cream
  • 2 cup English peas (10 ounce shelled) or frozen baby peas, thawed
  • 2 cup chicken stock
  • 1 Pound thick asparagus, cut into 1-inch lengths
  • 3 clove garlic, minced
  • 2 Tbsp extra virgin olive oil
  • salt and freshly ground black pepper


1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

2. 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.

3. 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.