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Asparagus, Snap Pea, and Avocado Pasta


This spring pasta recipe comes from reader Allison Stockman of London, England.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, June 2006


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


  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.

Reviews Add a comment

  • DancesWithHooves
    12 AUG, 2010
    Delicious! I made this last night and will definitely make it again. I loved that the ratio of veggies to pasta was a lot heavier on the veggies than most pasta dishes are. I substituted regular pasta for whole-grain to add a bit more nutrition to it and it was thoroughly enjoyed by both of us!
  • lyndaburgiss
    16 JUN, 2010
    Where are the stats? Calorie count, etc.?
  • marlowlu
    9 JUN, 2010
    I made this for lunch today. For a hot pasta dish, it was really refreshing on a muggy afternoon. I ended up making this with wheat rotini, spinach, bell peppers, green beans, tomatoes, scallions and mint, but the avocado was definitely the star. All the butter helped to make it really tasty (we love butter). @Jacelyn - I love the idea of adding lemon!
  • jackielucy
    8 JUN, 2010
    Used olive oil instead of butter and only 1 tbsp. It is rich enough with avocado that the recipe does not need the extra calories and bad fats.
  • pappygram
    8 MAY, 2010
    I added a tiny bit of chicken boullion, and a pinch of poultry seasoning to the recipe and used steamed white rice instead..........was so yummy! Bet it would be good with seasoned grilled chicken breast pieces on top of it too!
  • jace5223
    3 JUL, 2008
    I thought it was delicious, also. I made it according to the recipe the first time, using I talian parsley. Next time I'll add 2 chopped scallions, some lemon zest and a squeeze of lemon and 1/4 cup parsley with 1/4 cup fresh basil. There were no left-overs!
  • cookinglover
    30 JUN, 2008
    Positively delicious. The combination of the light butter, pasta, and crunchy vegatables is a perfect light summer meal. Also, very easy and quick to make. Great the busy person.
  • winelover1
    25 JUN, 2008
    This is a delicious, light summer dish. The crunchy texture of the vegetables and the light buttery sauce is a great combination. I definitely recommend it.
  • Pam_Jalbert
    24 JUN, 2008
    I love your recipes but wish you would have the nutritional values.
  • Gawa
    24 JUN, 2008
    It looks good and I'll try it but I sure would appreciate the nutritional values....being a diabetic I try to avoid the too high carbs.