Penne with Duck Confit and Green Vegetables 
 | RICARDO

Ingredients

• 1 lb (454 g) asparagus, cut into chunks
• 3/4 lb (375 g) penne
• 2 confit duck legs
• 1 tablespoon (15 ml) olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup (250 ml) frozen peas
• 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese
• 3 eggs, lightly beaten
• Salt and pepper