Ingredients

• 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

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.

Ref: Food and Wine Magazine