Photo Gallery
Kosher recipe: Snap Pea, Asparagus, and Avocado Pasta
Published: 02/23/2009 by Chef Mendy
Serves 6 - Prep time: 20 minutes INGREDIENTS 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 cloves garlic, 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 shredded Parmesan, 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 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, if desired. Total time: 30 minutes Live Eat Be Happy MB
