Creamy Penne with Asparagus and Peas

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion (which is what makes restaurant pasta so good!). Add about two teaspoons of salt per quart of water, right before you're going to use it, as you don't want the water to reduce and become too salty. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.

2. Cook Vegetables

While the water is heating, heat a skillet over medium heat with the butter. Add a pinch of salt and the asparagus pieces. Sauté for about 2 minutes until they start to become tender and gain a bit of color. Add the peas and cook for another minute. Remove the vegetables from the skillet and set aside, in a flat layer, to cool.

3. Sweat Aromatics

In the same skillet, add the chopped shallot and a pinch of salt, cooking until the shallot is translucent and soft, about 2 minutes. Add the minced garlic and cook until fragrant, taking care not to let it brown, as it can develop a bitter taste. Add a bit more butter or olive oil as needed.

4. Deglaze

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Reduce the heat and simmer until the wine has reduced by 80%, about 2-3 minutes. This step will cook off the alcohol and concentrate the flavors.

5. Add Cream

Stir in the heavy cream and bring to a gentle simmer. Allow it to thicken slightly, about 2 minutes. This will be the base for your creamy sauce.

6. Cook Pasta

Return to the pot of water, bring it back to a boil, and cook the penne until it is just shy of al dente, about 1 minute less than the package instructions. It's important to undercook the pasta slightly as it will continue to cook in the sauce. Before draining, reserve about a cup of pasta water to adjust the consistency of the sauce later.

7. Sauce Pasta

Drain the pasta and add it to the skillet with the cream sauce, along with about 1/4 cup (60ml) of the reserved pasta water. Stir to combine, allowing the pasta to finish cooking and the sauce to coat the penne evenly. If the sauce is too thick, add more pasta water a little at a time.

8. Finishing Ingredients

Remove the skillet from the heat. Gently fold in the cooked asparagus and peas, ensuring they are warmed through. Add the microplaned Parmesan cheese, basil and freshly ground black pepper, stirring until the cheese is melted and the sauce is smooth. Adjust the seasoning with salt and cracked pepper to taste.