You are here: Home » Recipes » Penne with Asparagus, Peas and Mint Penne with Asparagus, Peas and Mint Recipe by Laraine PerriKitchen Tested Yield 6 servings Prep Cook 20 minutes A vegetarian pasta dinner starring tender asparagus and the heady aroma of mint. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail For asparagus and peas that stay bright green, stir-fry at the last minute and add to the finished pasta. Ingredients 12 ounces dried penne pasta2 tablespoons extra-virgin olive oil1 1/4 pounds medium asparagus, trimmed and cut diagonally into 1 1/2-inch pieces1 cup fresh shelled green peas 4 large garlic cloves, minced1/2 teaspoon coarse salt Freshly ground black pepper1/4 cup dry white wine1/4 cup chopped fresh mint 1/2 cup freshly grated Pecorino Romano cheese1/3 cup sliced almonds, toasted Instructions 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. 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.