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Entries in Penne (2)

Tuesday
Jun242014

Veggie confetti pasta

The little boys and I survived our 2,800-mile Kentucky/North Carolina road trip. We packed many smiles, tears and memories into 13 days. One of the greatest gifts I feel I can give to my precious boys is introducing them to ADVENTURE. I love adventure and I want them to seek it, always. There is so much to see and do and explore and discover. There are so many amazing people to meet and love and make connections with. Elijah told me the other day that he wants to visit Egypt. "Maybe next summer," he said. Uhh, I was thinking maybe just visiting the west coast next summer. I promised him that we will explore the world together (with the rest of our family, if they are up for it, too)! Egypt and everything in between.

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Wednesday
Sep282011

Penne with asparagus, sage and peas

This is Week #39 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This time of year I am all about comfort food. I have gotten into a routine of making a giant batch of something involving cheese and pasta and then eating it over the course of a few days. On the days when I have a container of comforting yumminess sitting in the fridge at work, I obsess about lunch time. Is 10:30 too early to eat lunch? There is something about crisp fall weather and cheesy pasta that go so well together.

I have been so excited to make this penne dish. I basically kept the entire batch to myself, and I think my family was fine with that. The whole vegetable thing must not have been super appealing to them, which I think is just plain weird.

Bring a large pot of salted water to a boil. Add 1/2 pound penne pasta and cook, stirring occasionally, until al dente. Drain.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil.

Add:

3 medium garlic cloves, very finely chopped

1 pound asparagus, cut into 1-inch lengths

Cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.

Add 2 cups of chicken stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add:

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

1/4 cup heavy cream

Boil over hight heat until the sauce has thickened, 3 minutes. 

Stir in the penne and and cook until heated through. Remove from the heat and stir in:

2 tablespoons butter

1 tablespoon finely chopped fresh sage

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper

Transfer the pasta to bowls and serve immediately, passing additional Parmigiano-Reggiano cheese at the table.

A couple notes about this recipe:

I love the addition of sage.

It was super easy to make.

Did I mention it was comforting?

Click here for a printable recipe!