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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- Coarse salt and ground pepper
- 1 lb. asparagus
- 1 lb. sugar snap peas
- 1 lb. bow-tie pasta (farfalle)
- 4 tbsp. butter
- 2 clove garlic
- 1 ripe avocado
- 1/2 c. chopped fresh mint, parsley, or basil
- 1/2 c. shredded Parmesan or pecorino cheese
Method
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes.
- Add snap peas; cook 30 seconds.
- With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package instructions.
- Drain, reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat.
- Add asparagus, snap peas, and garlic; season with salt and pepper.
- Cook, tossing, until vegetables are crisp-tender, about 2 minutes.
- Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water.
- Toss to combine; season with salt and pepper.
- Serve topped with additional cheese, if desired.Looking for more dinner options?
- Check out our pork chop recipes, chicken recipes, and potato recipes.
