It’s hard to find words to describe this recipe. It’s THAT good. This combines three of my favorite things that are green into a flavorful, creamy dish. Don’t leave me alone with this dish. Please. It’s not healthy to eat 4 servings as one giant serving for just yourself.
- 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 Swanson vegetable stock (Swanson's is best, trust me!)
- 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
- 1/4 cup fat-free half and half
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage (gotta be fresh here)
- 1/2 cup Parmigiano-Reggiano cheese, plus more for serving
- Salt and black pepper
Cook the pasta until al dente.
Heat the olive oil in a large skillet over medium. Add the garlic and asparagus and cook over low heat until the garlic is fragrant, about 3 minutes. Add the vegetable stock and boil over high heat until the liquid is reduced by half and the asparagus is tender, 5-8 minutes.
Add the peas and cream to the pan and boil over high heat until thickened, about 3 minutes. Add the penne and toss until coated and heated. Remove from heat and add the butter, sage, and half the cheese, stirring until melted. Season with salt and pepper. Plate up and sprinkle more cheese on top, if you'd like.
adapted from Food & Wine Magazine