Pasta with Sugar Snap Peas, Asparagus and Parmesan

Yields: 4 Servings

Pasta with Sugar Snap Peas, Asparagus and Parmesan

  • 1 lb Asparagus
  • 1/2 lb Bow-tie pasta (or your favorite)
  • 1/2 lb Sugar snap peas
  • 3 tb Olive oil
  • 1/2 c Grated Parmesan
  • Salt and pepper, to taste
  1. Add asparagus to large pot of boiling salted water.
  2. Cook until just crisp-tender.
  3. Transfer to bowl of cold water using slotted spoon.
  4. Cool asparagus slightly and drain.
  5. Add pasta to same pot of water and boil until just tender but still firm to bite.
  6. Add sugar snap peas and boil 2 minutes.
  7. Add asparagus and heat through.
  8. Drain well.
  9. Return pasta-vegetable mixture to pot.
  10. Add oil and toss to coat.
  11. Add 1/2 cup cheese.
  12. Season with salt and pepper.
  13. Serve immediately, with additional cheese on the side.
  14. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 10, 1998.

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com