Pasta With Sugar Snap Peas, Asparagus And Parmesan

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - trimmed, and
		Cut into 1 1/2" pieces
1/2 lb	227g / 8oz	Bow-tie pasta
1/2 lb	227g / 8oz	Sugar snap peas or snow peas - trimmed
3 tablespoons	45ml	Olive oil
1/2 cup	73g / 2.6oz	Fleshly-grated Parmesan cheese - (abt 1 1/2 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Additional freshly-grated Parmesan cheese

Recipe Instructions

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 will.

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.

This recipe yields 4 servings.

Source:
Bon Appetit, April 1992

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