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  • 12 ounces dried penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds medium asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
  • 1 cup fresh shelled green peas
  • 4 large garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh mint
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1/3 cup sliced almonds, toasted


  1. Cook pasta according to package directions, reserving 1/3 cup cooking water. Drain and return to pot. Stir in cooking water. Cover and let sit over low heat.
  2. Heat oil in a 12-inch nonstick sauté pan over medium-high heat. Add asparagus and peas; stir-fry 2 to 3 minutes. Add garlic; cook, stirring, 30 seconds more. Stir in salt, black pepper and wine. Add to pasta. Add mint; stir gently to combine. Spoon into serving bowls; sprinkle with cheese and almonds.

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The recipe was originally published as Penne with Asparagus, Peas and Mint on

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