Penne Primavera with Asparagus and Spring Peas

1/2 pound penne
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
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
1/4 cup sour cream
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and Pepper, to taste

Cook the pasta to al dente in lightly salted water.

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.

Add the peas and sour 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 and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve immediately, garnishing with extra cheese at the table.

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.

Add the peas and sour 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 and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve immediately, garnishing with extra cheese at the table.

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