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.