– 8 oz penne pasta – 1 cup asparagus, cut into 1-inch pieces – 1 cup green peas (fresh or frozen) – 2 tbsp olive oil – 2 cloves garlic, minced – 6 fresh sage leaves, chopped – ¼ cup grated Parmesan cheese – Salt and pepper to taste – Lemon zest (optional, for garnish)
Cook penne in salted boiling water until al dente. Add asparagus and peas in the last 3 minutes of boiling. Drain and set aside.
In a large skillet, heat olive oil over medium. Sauté garlic and chopped sage for 1–2 minutes until fragrant but not browned.
Add cooked pasta, asparagus, and peas to the skillet. Toss well to coat with sage-infused oil and combine all flavors evenly.
Sprinkle in grated Parmesan cheese, season with salt and pepper, and stir until cheese melts into the warm pasta mixture.
Serve hot with extra Parmesan and lemon zest on top if desired. Enjoy a light, flavorful dish full of spring freshness and herbs!