2 Tbsp extra virgin olive oil
3 clove garlic, minced
1 lb thick asparagus, cut into 1-inch lengths
2 cup chicken stock
2 cup English peas (10 ounce shelled) or frozen baby peas, thawed
¼ cup heavy cream
2 Tbsp unsalted butter
1 Tbsp chopped fresh sage
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
salt and freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
2. 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. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. 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 cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.