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
Preparation
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.
