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Asparagus, Snap Pea, and Avocado Pasta

Asparagus, Snap Pea, and Avocado Pasta

This spring pasta recipe comes from reader Allison Stockman in London.

Everyday Food, June 2006 http://www.marthastewart.com/343635/asparagus-snap-pea-and-avocado-pasta
3.25926
Rated
65.1852100(27)27
  • Prep Time 20 minutes
  • Total Time 30 minutes
  • Yield Serves 6

Ingredients

    • 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

Directions

  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.

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