Asparagus, Snap Pea and Avocado Pasta

  • 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
  • ½ c. chopped fresh mint, parsley, or basil
  • ½ c. shredded Parmesan or pecorino cheese

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.

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