Asparagus, Snap Pea & Avocado Pasta

coarse salt and ground pepper
1 lb asparagus, ends trimmed and cut into 2-inch lengths
1 lb sugar snap peas, strings removed
1 lb bow-tie pasta (farfalle)
4 Tbs butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

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 or a small sieve, 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, if desired.

Review: This was pretty yummy. I loved how the butter balanced all the flavors. I used 1/4 cup of mint and 1/4 cup of parsley, as I didn’t have enough mint. I effectively trashed the kitchen, but it was great to have a freshly cooked meal for lunch.