Monday, December 24, 2007

Asparagus, Snap pea, and Avacado Pasta

Thanks for sharing Kristi!

1 lb. asparagus, ends trimmed and cut into 2 inches
1 lb. sugar snap peas
1 lb bow tie pasta
4 tbl of butter
2 garlic cloves minced
1 ripe avocado cut into chunks
½ cup of fresh basil or parsley (you can used dried if you want, just use a tbls of it)
½ cup shredded parmesan cheese, plus more for serving
Bring salted water to a boil and cook asparagus for 2 minutes. Add snap peas, cook for 30 seconds. Scoop out veggies and set aside.
Return water to a boil and add pasta, cook al dente. Drain and reserve 1 cup water.
In the same pot, melt 2 tbls of butter over med heat and veggies and garlic and season with salt and pepper. Cook, tossing veggies for about 2 minutes. Add remaining butter, pasta, avocado, herbs, cheese, and reserved water. Toss to combine and serve with more cheese!

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