Ingredients for Asparagus Snap Pea And Avocado Salad
- Salt, to taste
- Pepper, to taste
- 1 pound asparagus
- 1 cup sugar snap peas
- 1 pound bow tie pasta
- 4 tablespoons butter
- 2 cloves minced garlic
- 1 ripe avocado, diced
- Fresh mint, quantity not specified in recipe
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 cup reserved pasta cooking water, plus more as needed
- 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
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How to Make Asparagus Snap Pea And Avocado Salad
- Bring a large pot of salted water to a boil. Add 1 pound asparagus and cook until bright green, about 2 minutes.
- Add 1 cup snap peas to the boiling water and cook for 30 seconds.
- 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.
- Return the boiling water to the pot. Add 1 pound pasta (your choice of shape) and cook according to package directions until al dente.
- Reserve 1 cup of pasta cooking water before draining the pasta.
- Set the cooked pasta aside in a colander.
- In the same pot, melt 2 tablespoons butter over medium heat. Add the blanched asparagus and snap peas, along with 2 cloves minced garlic.
- Season with salt and pepper to taste. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
- 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.
- Toss everything together until well combined. Add more pasta water if needed to achieve desired consistency.
- Season with salt and pepper to taste.
- Serve immediately, topped with extra Parmesan cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
40g
Carbs
22g
