Title: Pasta with Sugar Snap Peas, Asparagus and Parmesan
Categories: Pasta Vegetable
Yield: 4 Servings

1	lb	Asparagus; trimmed, cut
		Into 1 1/2-inch pieces
1/2	lb	Bow tie pasta
1/2	lb	Sugar snap peas or snow peas; trimmed
3	tb	Olive oil
1/2	c	Parmesan cheese; grated
		Salt and pepper to taste
		Additional Parmesan cheese grated

Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

From the MM database of Judi M. Phelps. Internet: jphelps@best.com, juphelps@delphi.com or jphelps@shell.portal.com

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