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Gallery Asparagus, Snap Pea, and Avocado Pasta Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist 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 or pecorino cheese, plus more for serving, if desired
Gallery Asparagus, Snap Pea, and Avocado Pasta
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Gallery
Asparagus, Snap Pea, and Avocado Pasta
Asparagus, Snap Pea, and Avocado Pasta
Asparagus, Snap Pea, and Avocado Pasta
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 6
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 6
6
Ingredients
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 or pecorino cheese, plus more for serving, if desired
Directions
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 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.
Reviews (12)
Add Rating & Review 84 Ratings 5 star values: 13 4 star values: 20 3 star values: 38 2 star values: 10 1 star values: 3
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Reviews (12)
Add Rating & Review 84 Ratings 5 star values: 13 4 star values: 20 3 star values: 38 2 star values: 10 1 star values: 3
Add Rating & Review
84 Ratings 5 star values: 13 4 star values: 20 3 star values: 38 2 star values: 10 1 star values: 3
84 Ratings 5 star values: 13 4 star values: 20 3 star values: 38 2 star values: 10 1 star values: 3
84 Ratings 5 star values: 13 4 star values: 20 3 star values: 38 2 star values: 10 1 star values: 3
5 star values: 13 4 star values: 20 3 star values: 38 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: Unrated 08/12/2010 Delicious! I made this last night and will definitely make it again. I loved that the ratio of veggies to pasta was a lot heavier on the veggies than most pasta dishes are. I substituted regular pasta for whole-grain to add a bit more nutrition to it and it was thoroughly enjoyed by both of us! Martha Stewart Member Rating: Unrated 06/16/2010 Where are the stats? Calorie count, etc.? Martha Stewart Member Rating: Unrated 06/09/2010 I made this for lunch today. For a hot pasta dish, it was really refreshing on a muggy afternoon. I ended up making this with wheat rotini, spinach, bell peppers, green beans, tomatoes, scallions and mint, but the avocado was definitely the star. All the butter helped to make it really tasty (we love butter). @Jacelyn - I love the idea of adding lemon! Martha Stewart Member Rating: Unrated 06/08/2010 Used olive oil instead of butter and only 1 tbsp. It is rich enough with avocado that the recipe does not need the extra calories and bad fats. Martha Stewart Member Rating: Unrated 05/08/2010 I added a tiny bit of chicken boullion, and a pinch of poultry seasoning to the recipe and used steamed white rice instead..........was so yummy! Bet it would be good with seasoned grilled chicken breast pieces on top of it too! Martha Stewart Member Rating: Unrated 07/03/2008 I thought it was delicious, also. I made it according to the recipe the first time, using I talian parsley. Next time I'll add 2 chopped scallions, some lemon zest and a squeeze of lemon and 1/4 cup parsley with 1/4 cup fresh basil. There were no left-overs! Martha Stewart Member Rating: Unrated 06/30/2008 Positively delicious. The combination of the light butter, pasta, and crunchy vegatables is a perfect light summer meal. Also, very easy and quick to make. Great the busy person. Martha Stewart Member Rating: Unrated 06/25/2008 This is a delicious, light summer dish. The crunchy texture of the vegetables and the light buttery sauce is a great combination. I definitely recommend it. Martha Stewart Member Rating: Unrated 06/24/2008 I love your recipes but wish you would have the nutritional values. Martha Stewart Member Rating: Unrated 06/24/2008 It looks good and I'll try it but I sure would appreciate the nutritional values....being a diabetic I try to avoid the too high carbs. Martha Stewart Member Rating: Unrated 04/07/2008 It looks great, but why won't the recipe come up? I emailed the help address, but still can't get the recipe. Does someone else have it already?Martha Stewart Member
Rating: Unrated 08/12/2010
Delicious! I made this last night and will definitely make it again. I loved that the ratio of veggies to pasta was a lot heavier on the veggies than most pasta dishes are. I substituted regular pasta for whole-grain to add a bit more nutrition to it and it was thoroughly enjoyed by both of us!
Rating: Unrated
Rating: Unrated 06/16/2010
Where are the stats? Calorie count, etc.?
Rating: Unrated 06/09/2010
I made this for lunch today. For a hot pasta dish, it was really refreshing on a muggy afternoon. I ended up making this with wheat rotini, spinach, bell peppers, green beans, tomatoes, scallions and mint, but the avocado was definitely the star. All the butter helped to make it really tasty (we love butter). @Jacelyn - I love the idea of adding lemon!
Rating: Unrated 06/08/2010
Used olive oil instead of butter and only 1 tbsp. It is rich enough with avocado that the recipe does not need the extra calories and bad fats.
Rating: Unrated 05/08/2010
I added a tiny bit of chicken boullion, and a pinch of poultry seasoning to the recipe and used steamed white rice instead……….was so yummy! Bet it would be good with seasoned grilled chicken breast pieces on top of it too!
Rating: Unrated 07/03/2008
I thought it was delicious, also. I made it according to the recipe the first time, using I talian parsley. Next time I’ll add 2 chopped scallions, some lemon zest and a squeeze of lemon and 1/4 cup parsley with 1/4 cup fresh basil. There were no left-overs!
Rating: Unrated 06/30/2008
Positively delicious. The combination of the light butter, pasta, and crunchy vegatables is a perfect light summer meal. Also, very easy and quick to make. Great the busy person.
Rating: Unrated 06/25/2008
This is a delicious, light summer dish. The crunchy texture of the vegetables and the light buttery sauce is a great combination. I definitely recommend it.
Rating: Unrated 06/24/2008
I love your recipes but wish you would have the nutritional values.
It looks good and I’ll try it but I sure would appreciate the nutritional values….being a diabetic I try to avoid the too high carbs.
Rating: Unrated 04/07/2008
It looks great, but why won’t the recipe come up? I emailed the help address, but still can’t get the recipe. Does someone else have it already?
All Reviews for Asparagus, Snap Pea, and Avocado Pasta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus, Snap Pea, and Avocado Pasta
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
