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Penne with Asparagus, Sage and Peas
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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 lengths |
| 1/2 pound | Canadian bacon |
| 1 cup | chicken stock |
| 1/2 cup | wine |
| 2 cups (10 ounces) | shelled English peas, thawed |
| frozen baby peas, alternative | |
| 1/4 cup | Greek yogurt |
| 1 tablespoon | chopped fresh sage |
| 1/2 cup | freshly grated Parmigiano-Reggiano cheese, plus more for serving |
| Salt | |
| freshly ground pepper | |
| Lemon zest | |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes, remove asparagus , Add stock, wine canadian bacon and boil over high heat until reduced by half about 5 minutes.
Add the peas and asparagus to the skillet and boil over high heat until the sauce has slightly thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the yogurt, sage and the 1/2 cup of cheese. Zest lemon over pasta & Season with salt and pepper if needed. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
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