Penne with Asparagus Sage and Peas
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 (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
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