ASPARAGUS, SNAP PEA, and AVOCADO PASTA

(serves 6)

1 lb asparagus, end snapped off and cut into 2 inch lengths
1 lb sugar snap peas (in season now), strings removed
1 lb bow-tie pasta
4 Tblsp butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled, cut into 1/2 inch chunks
1/2 Cup chopped fresh basil
1/2 Cup shredded Parmesan or Pecorino cheese plus more for serving

1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 mins. Add snap peas; cook 30secs with a slotted spoon, scoop out the vegetables; transfer to a bowl

2. Return water to a boil; add pasta and cook until al dente, according to package instructions. *Reserve 1 cup of pasta water* and then drain, setting pasta aside in a colander.

3. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic, season with salt & pepper. Cook, tossing, until veggies are crisp-tender, about 2 mins. Add remaining 2 Tblsp butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine; season with S&P. Serve topped with additional cheese (if desired)

(all the Bierer's have approved of this dish, great to bring to a family get-together)