Penne With Asparagus, Sage And Peas

• 1/2 lb penne pasta
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 lb thick asparagus, cut into 1 inch lengths
• 2 cups chicken stock
• 2 cups frozen baby peas, thawed
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh sage
• 1/2 cup freshly grated parmesan cheese, plus more for serving
• salt & freshly ground black pepper

1. Bring a large pot of salted water to the 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.
4. Stir in the penne and cook until heated through.
5. Remove from the heat and stir in the butter, sage and 1/2 cup of cheese.
6. Season with salt and pepper.
7. Transfer to pasta bowls and serve imediately, passing additional cheese at the table.

penne pasta, extra virgin olive oil, garlic, thick asparagus, chicken stock, frozen baby peas, heavy cream, unsalted butter, fresh sage, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/penne-with-asparagus-sage-and-peas-364897 (may not work)