- 6
- 20 mins
- 30 mins
Ingredients
- Coarse salt and ground pepper
- 1 1 2-inch pound asparagus, ends trimmed and cut into 2-inch lengths
- 1 1 1 pound sugar snap peas, strings removed
- 1 1 1 pound bow-tie pasta (farfalle)
- 4 4 4 tablespoons butter
- 2 2 2 cloves garlic, minced
- 1 1 1/2-inch ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
- 1/2 1/2 1/2 cup chopped fresh mint, parsley, or basil
- 1/2 1/2 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired
Preparation
Step 1
1.
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.
2.
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.
3.
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.