Ingredients:
• Coarse salt and ground pepper
• 1 pound asparagus, ends trimmed and cut into 2-inch lengths
• 1 pound sugar snap peas, strings removed
• 2 packages Gluten Free Bistro Penne Pasta (about 12 oz) (available at select Whole Foods, Alfalfa's and Lucky's Market)
• 4 tablespoons butter, or Earth Balance buttery spread
• 2 cloves garlic, minced
• 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
• 1/2 cup chopped fresh basil (or mint or italian parsley)
• 1/2 cup shredded Parmesan or 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, 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.
Recipe adapted from Martha Stewart: http://www.marthastewart.com/343635/asparagus-snap-pea-and-avocado-pasta
Enjoy!
