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Primavera Penne

  • servings: 4
Photography: Andrew Purcell

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Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, March 2013

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