Asparagus Snap Pea And Avocado Salad Recipe

Ingredients for Asparagus Snap Pea And Avocado Salad

• Coarse Salt
• salt and pepper to taste
• 1 pound asparagus
• Sugar Snap Pea
• Bow Tie Pasta
• 4 tablespoons butter
• Garlic Cloves
• 1 ripe avocado, diced
• Of Fresh Mint
• Parmesan Cheese

How to Make Asparagus Snap Pea And Avocado Salad

1. Bring a large pot of salted water to a boil. Add 1 pound asparagus and cook until bright green, about 2 minutes.
2. Add 1 cup snap peas to the boiling water and cook for 30 seconds.
3. Remove asparagus and snap peas with a slotted spoon and transfer to a bowl of ice water to stop the cooking process and maintain vibrant color.
4. Return the boiling water to the pot. Add 1 pound pasta (your choice of shape) and cook according to package directions until al dente.
5. Reserve 1 cup of pasta cooking water before draining the pasta.
6. Set the cooked pasta aside in a colander.
7. In the same pot, melt 2 tablespoons butter over medium heat. Add the blanched asparagus and snap peas, along with 2 cloves minced garlic.
8. Season with salt and pepper to taste. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
9. Stir in the remaining 2 tablespoons of butter, the cooked pasta, 1 ripe avocado (diced), 1/4 cup chopped fresh herbs (such as parsley, chives, or dill), 1/2 cup grated Parmesan cheese, and the reserved pasta water.
10. Toss everything together until well combined. Add more pasta water if needed to achieve desired consistency.
11. Season with salt and pepper to taste.
12. Serve immediately, topped with extra Parmesan cheese if desired.