Pasta With Peas, Asparagus and Sage

I found this gem of a recipe in Food and Wine. I made a few changes, but this is the basic recipe.

1 lb Penne pasta
1 1/2 lbs asparagus, cut into 1-inch pieces
6 garlic cloves
1 cup chicken stock
2 cups frozen baby peas, thawed
1 cup heavy cream
2 TB butter
2 TB fresh sage, chopped
1 cup grated Parmesan cheese
salt and pepper to taste

Bring large pot of water to a boil. As water heats, heat up large skillet with some olive oil. Then saute asparagus and garlic for a minute or two. Add chicken stock, and let cook and reduce for 15 minutes.

Water should be boiling at this point, so salt (be generous) and add pasta and cook for about 10 minutes, until al dente.

Back to large skillet . . . add peas, and cream and bring to boil. Cook at high heat for a minute or two until sauce thickens.

Once pasta is cooked, add to skillet. Once fully combined, stir in fresh sage, 2 TB butter and 1 cup Parmesan cheese.

I served this with grilled lemon chicken.

I marinated boneless skinless chicken breasts with the juice of two lemons, 1/4 cup olive oil, 1 tsp salt, 1 tsp dried sage, and 1/2 tsp ground pepper, then grilled them. Simple.

It almost felt healthy.