1 1/2 lb Penne
2 tablespoons extra-virgin olive oil
3 garlic cloves
1 lb asparagus cut into 1 inch lengths
2 cups chicken stock
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Bring large pot of salted water to boil. Add penne stirring until al dente. Drain.
2. In a large skillet, heat the olive oil. Add the garlic and aspargus and cook moderately low heat until fragrant about 3 mins. Add the stock and boil over high heat until reduced by half and asparagus is tender.
3. Add peas and cream to the skillet and boil over high heat until sauce has thickened (3 mins). Stir in penne and cook until heated through. Remove from heat and add stir in butter, sage and 1/2 cup of cheese. Season with salt and pepper. Serve in bowls and pass around remaining cheese.