Asparagus, Snap Pea and Avocado Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Everyday Food magazine. Ingredients:
coarse salt |
pepper |
1 lb asparagus, ends trimmed and cut into 2-inch wedges |
1 lb sugar snap pea, strings removed |
1 lb bow tie pasta (farfalle) |
4 tablespoons butter |
2 garlic cloves, minced |
1 ripe avocado, halved, pitted, peeled and cut into 1/2-inch chunks |
1/2 cup chopped fresh mint or 1/2 cup fresh parsley or 1/2 cup fresh basil |
1/2 cup shredded parmesan cheese or 1/2 cup pecorino cheese, plus more for serving, if desired |
Directions:
1. 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.
2. Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
3. In pasta pot, melt 2 tablespoons 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 2 tablespoons 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.
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