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Ingredients

Serves 6

• Coarse salt and ground pepper
• 1 pound asparagus, ends trimmed and cut into 2-inch lengths
• 1 pound sugar snap peas, strings removed
• 1 pound bow-tie pasta (farfalle)
• 4 tablespoons 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

Description

This Spring Pasta Recipe Comes From Reader Allison Stockman In London.

Martha Stewart