Primavera Penne

A box of penne can lead to a crowd-pleasing dinner such as this one.

  • Servings: 4
Primavera Penne

Photography: Andrew Purcell

Source: Everyday Food, March 2013


  • 3/4 pound penne
  • 1/2 stick butter
  • 1 pound asparagus, cut into pieces
  • 1/4 cup dry white wine
  • 1 1/2 cups thawed frozen peas
  • 1/2 cup thinly sliced fresh mint
  • Grated Parmesan


  1. Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.


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