Fustini's Oils and Vinegars
Asparagus with Peas and Penne

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Asparagus with Peas and Penne


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Asparagus with Peas and Penne

Prep Time35 min Total Time35 min Servings4


  • 1/2 pound penne pasta
  • 2 tablespoons Fustini's Gremolata olive oil
  • 3 garlic cloves, minced
  • 1 pound asparagus, peeled, trimmed to 1" lengths
  • 2 tablespoons Fustini's Citrus Oregano balsamic
  • 2 cups chicken stock
  • 2 cups peas
  • 1/4 cup heavy cream
  • 1 tablespoon sage, chopped
  • 1/2 cup Parmesan cheese, grated (plus more for garnish)
  • Salt and pepper


Adapted from Chef Cindy Pawlcyn, Food & Wine


Step 1. 

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente and drain. 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 for about 3 minutes. Deglaze pan with Fustini's vinegar. Add the stock and boil over high heat until reduced by half and the asparagus are tender for about 5 minutes.

Step 2. 

Add the peas and 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, sage and 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls, garnish with additional Parmesan and serve right away.

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