Penne With Peas and Asparagus

While this wasn't a super favorite of my kids (there was a bit of whining about the peas and asparagus), they all asked for more so it wasn't exactly a flop either! :) The hubs was not home this night and since he isn't a huge fan of peas I decided to treat myself to a meal that I thought would be tasty... It turned out really good and I also enjoyed it as leftovers for the next couple of days.

Penne with Peas and Asparagus
(recipe found on pinterest via recipe.com)

1/2 pound penne
2 tablespoons olive oil
3 garlic cloves, minced
1 pound thick asparagus, cut into 1-inch lengths
2 cups chicken stock
2 cups 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

Bring a large pot of salted water to a 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 the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away.