I made this for dinner a couple of weeks ago. It makes an excellent, spring-y meal. The original recipe comes from Everyday Food. (Please ignore my bad food photography and my four-year-old camera and just trust me that it's really good).
-coarse salt and ground pepper
-1 pound asparagus, ends trimmed and cut into 2-inch lengths
-1 pound sugar snap peas, strings removed
-1 pound 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, parsley, or basil
-1/2 cup shreeded Parmesan or pecorino cheese, plus more for serving, if desired
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, scoop out vegetables and transfer to a bowl.
2. 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.
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.