Penne With Asparagus, Sage And Peas - cooking recipe

Ingredients

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

Preparation

Bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
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.
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 1/2 cup of cheese.
Season with salt and pepper.
Transfer to pasta bowls and serve imediately, passing additional cheese at the table.