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.