Taste for Health - Asparagus, Snap Pea and Avocado Pasta
March 15, 2017
In this Taste for Health, we made a festive green vegetable pasta with asparagus, snap pea and avocado to celebrate Saint Patrick's Day. The pasta is topped with mint and salt and pepper to give it a fresh taste perfect for spring. This recipe is not only packed with nutrition to satisfy hunger, but its also water saving.
Coarse salt and ground pepper
1/2 pound asparagus, ends trimmed and cut into 2-inch lengths
1/2 pound sugar snap peas, strings removed
1/2 pound bow-tie pasta (farfalle)
2 tablespoons butter
1 clove garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/4 cup chopped fresh mint, parsley, or basil
1/4 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired
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.
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.
In pasta pot, melt 1 tablespoon 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 tablespoon 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.