Pasta with Asparagus, Peas and Sage

  

Penne with Asparagus, Peas and Sage

Ingredients
1/2 pound penne (or other (gf) pasta)
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

Directions
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.

Serve with additional cheese.