Tuesday, November 17, 2009

Penne with Asparagus and Peas

This is a delicious and easy recipe for any week night if you need something to throw together! Add sautéed chicken or shrimp for a complete meal.

1/2 lb penne
3 cloves garlic, minced
1 lb. thick asparaguas, cut into 1" pieces
2 c. chicken stock
2 c. peas
1/4 c. heavy cream (I use milk)
2 T. unsalted butter
1/2 c. grated Parmigiano- Reggiano

1. Boil pasta al dente
2. Heat EVOO, add garlic and asparagus- cook over moderately low heat, stirring 3 mins
3. Add stock and boil over high heat until reduced by half, about 5 mins
4. Add peas and cream to the skillet, boil until sauce has thickened, about 3 mins
5. Stir in penne, heat through
6. Remove from heat. Add butter and cheese. S&P to taste.

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