Shelly's Recipe

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN

Category: Pasta

Salt for pasta water
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed
3 tbsp olive oil
1/2 cup freshly grated Parmesan cheese (about 1 1/2 oz), plus additional cheese to pass
Salt and pepper to taste

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 the bite. Add sugar snap peas to pasta and boil 2 minutes. Add asparagus and heat through. Drain well.

Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately. Serves 4