Aparagus and English Peas with Penne and Ricotta

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Ingredients:

  • 1/2 pound penne
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 pound thick asparagus, cut into 1-inch pieces
  • 2 cups chicken stock
  • 2 cups shelled English peas or frozen baby peas, thawed
  • 1/4 cup heavy cream
  • 1/4 cup whole milk ricotta cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh sage
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (it’s worth the money, trust me)
  • Kosher Salt and pepper to taste

 

Preparation:

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente (about 8-10 minutes). Drain.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic, asparagus, and a pinch of salt and cook over medium-low heat, stirring occasionally, 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, ricotta, and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes or so. 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 parmesan cheese. Season with salt and pepper and serve immediately.

Serve 4-6