Ingredients
- 8 ounces dry penne pasta
- FOR SAUCE
- 1 pound asparagus, cut in 1/2" pieces on a diagonal (keep the tips separate)
- 102 grams frozen peas (thawed, 3/4 cup baby peas)
- 4 ounces cherry tomatoes (cut in half, 1/2 pt)
- 1 small yellow onion (small diced)
- 1/4 cup heavy cream (room temperature)
- 1/4 to 1/3 cup grated pecorino romano cheese
- 1/3 cup white wine
- 1/4 cup fresh basil leaves (torn)
- Red pepper flakes, pinch (to taste)
- Kosher salt, to taste
- Pepper, to taste
- Olive oil
- Garnish
- Extra basil leaves, torn
How to Make
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Step 1: Pasta ... Cook the pasta according to package directions, in plenty of salted water. Once the pasta is done; drain, reserving 1 cup of the pasta water.
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Step 2: Sauce ... As the pasta cooks; prepare the sauce. In a large non-stick saute pan, add the olive oil; and, bring to medium heat. Then, add the asparagus stems, onions, red pepper flakes; and, saute 4 minutes. Then, add the cherry tomatoes, asparagus tips, pinch of salt and pepper, wine; and, cook another 3-4 minutes - just until the wine has reduced.
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Step 3: Then, add the peas and cream, and bring to a light boil. Then, reduce to medium medium low heat; and, cook 4-5 minutes.
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Step 4: Finish ... Add the pasta to the sauce; and toss to combine. Then, add the cheese, basil, and a little of the pasta water; and, toss until everything is creamy. I usually add about 1/2 cup of water; but, add as much as you want. I usually re-season with a bit more salt and pepper, if needed.
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Step 5: Serve and ENJOY! ... As mentioned, a simple side salad is all that is needed. It's creamy; but, still light and fresh tasting. Garnish with extra basil.
We hope you enjoy this recipe!
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