Penne With Asparagus, Sage And Peas

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Pip & Ebby
Nutrition per serving    (USDA % daily values)
CAL
509
FAT
80%
CHOL
46%
SOD
29%

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Ingredients for 4 servings

½ pound penne pasta

2 tablespoons extra-virgin olive oil

3 medium garlic cloves, very finely chopped

1 pound thick asparagus, cut into 1-inch lengths

2 cups chicken stock

2 cups (10 ounces) shelled English peas or frozen baby peas, thawed

¼ cup heavy cream

2 tablespoons butter

1 tablespoon finely chopped fresh sage

½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Salt and freshly ground black pepper

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