Perfecting Pasta

Thanks to a good friend/co-worker, I've been turned on to cooking classes sponsored by Sur La Table. Last night we made four tasty pasta dishes in the span of 2 hours, but the "Penne with Asparagus, Sage and Peas" was my favorite by far! I was skeptical of the sage, which I typically avoid like the plague, but was pleasantly surprised by the flavor it added to the dish. This will definately be a regular showing in my own kitchen!

Penne with Asparagus, Sage and Peas (Serves 4)

   1/2 pound dried penne pasta

   2 tablespoons olive oil

   3 garlic cloves, minced

   1 pound fresh asparagus, cut into 1/2 inch pieces

   2 cups chicken stock

   2 cups frozen baby peas, thawed

   1/4 cup heavy cream

   2 tablespoons butter

   1 tablespoon fresh sage, chopped

   1/2 cup grated parmesan cheese

Cook the penne; drain, toss with a little olive oil so it doesn't stick, and set aside.

In a skillet, heat the olive oil on med/low heat. Add garlic and asparagus; cook for 3 minutes, stirring occasionally so garlic doesn't brown. Add the chicken stock, increase the heat to medium, and boil for 5 minutes. Stir occasionally.

Add the peas and cream; boil for 3 minutes. Add the cooked penne; stir and heat through. Stir in the butter, sage, and cheese. Season with salt & pepper. Serve and enjoy!!!