Photography: Andrew Purcell
Martha Stewart Living, 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
- 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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