Asparagus, snap pea and avocado pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) asparagus ends trimmed, cut into 2 inch pieces |
1 pound(s) sugar snap peas strings removed |
1 pound(s) bow tie pasta |
4 tablespoon(s) butter |
2 clove(s) garlic |
1 avocado ripe, cut into 1/2 inch chunks |
1/2 cup(s) chopped basil, mint or parsley |
1/2 cup(s) parmesan grated |
Directions:
1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 min. Add snap peas, cook 30 seconds. With a slotted spoon or small sieve, scoop vegetables out of water and transfer to bowl.
2. Return water to boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup of pasta water; set aside pasta in colander.
3. In a pasta pot, melt 2 tbsps butter over med heat. Add asparagus, peas and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 min. Add remaining 2 tbsps butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine; season with salt and pepper and additional cheese.
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