Penne with Parmigiano-Reggiano and peas

Serves 4

Splurge on real Parmigiano-Reggiano and resist using dried herbs. In place of the fresh sage, you can use basil or flat leaf parsley. Save 2 cups of the finished pasta for the frittata for Wednesday's dinner.

1	pound penne pasta
2	tablespoons olive oil
2	tablespoons unsalted butter
1	small onion, finely chopped
1	clove garlic, crushed
2	cups frozen peas
	Salt and pepper, to taste
3/4	cup Parmigiano-Reggiano
3	tablespoons fresh sage, chopped

1. Bring a pot of salted water to a boil. Add the penne and simmer for 8 to 10 minutes or until the pasta is cooked but still has some bite. Dip a glass measuring cup into the water and remove 2 cups. Set aside. Drain the pasta into a colander.

2. In the same pot, heat the oil. When it is hot, add the butter. Cook the onion over medium-high heat for 5 minutes or until it softens. Add the garlic and cook 1 more minute. Add the reserved pasta water, bring to a boil, and let the mixture boil steadily for 5 minutes or until it thickens.

3. Return the pasta to the pot and add peas. Stir gently. Add salt, pepper, and 1/2 cup of the cheese.

4. Divide the pasta among 4 shallow bowls and sprinkle with the remaining cheese and sage.