Bright and Creamy Asparagus, Snap Pea, and Avocado Pasta
A fresh and vibrant pasta dish combining tender asparagus and crisp sugar snap peas with creamy avocado and fragrant fresh herbs for a light, satisfying meal.
Ingredients
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 lb sugar snap peas, trimmed
- 1 lb bow-tie pasta (farfalle)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 ripe avocado, pitted and peeled
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh parsley or basil
- to taste coarse salt
- to taste freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the bow-tie pasta according to package instructions until al dente.
- During the last 3 minutes of pasta cooking, add the asparagus pieces and sugar snap peas to the boiling water to blanch them until tender-crisp. Drain pasta and vegetables together, reserving about 1/2 cup of pasta water.
- While pasta cooks, mash the ripe avocado in a large bowl until smooth but still slightly chunky.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Add the drained pasta, asparagus, and snap peas to the skillet. Toss to combine and heat through, adding reserved pasta water a little at a time to loosen the mixture as needed.
- Remove from heat and stir in the mashed avocado, fresh mint, and parsley or basil. Season generously with coarse salt and freshly ground black pepper to taste.
- Serve warm or at room temperature for a fresh, creamy pasta dish with a pop of herbal brightness.
