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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  shelled English peas or frozen baby peas, thawed (10 ounces)
• 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

Description

For A Simple Spring Dish, Chef Cindy Pawlcyn Folds Penne With Asparagus And Sweet English Peas, Then Adds A Little Cream For Richness.

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