Penne with Asparagus, Sage and Peas

Penne with Asparagus, Sage and Peas

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

This simple spring dish combines ‘al dente’ penne pasta with fresh asparagus, sweet peas, chopped fresh sage and a touch of cream. Accompany this meal with a glass of French Chablis or American Chardonnay.


  • 1/2 pound penne
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 pound 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 Parmigiano-Reggiano cheese, plus more for serving
  • Salt and freshly ground pepper


  1. Cook the penne ‘al dente’ according to package directions and drain.
  2. Place the olive oil in a large sauté pan over medium-low heat and sauté the garlic and asparagus for 3 minutes. Pour in the stock and boil the mixture for 5 minutes.
  3. Stir the peas and the cream into the mixture and boil for 3 minutes, then add the prepared pasta and cook until heated through.
  4. Remove the pan from the heat, add a few pinches of salt and pepper, 1/2 cup of the cheese, the butter and the sage and stir well to combine. Serve immediately topped with the remaining cheese.

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