Pasta with Sugar Snap Peas, Asparagus and Parmesan


Pasta with Sugar Snap Peas, Asparagus and Parmesan


  • 1 lb asparagus trimmed, cut into 1.5 inch pieces
  • ½ lb bow-tie pasta
  • ½ lb sugar snap peas or snow peas, trimmed
  • 3 tablespoon olive oil
  • 2 oz parmesan cheese, freshly grated


Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1.5 oz cheese. Season with salt and pepper. Serve immediately, sprinkling with additional cheese separately.


Photo Credit: Jonny Hughes @jonny2love
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