Martha Stewart is my hero. She is a genius. I follow her site and read her magazine religiously. Martha emailed me (I believe the email subscriptions are sent directly by her!) this great recipe for an Asparagus, Snap Pea and Avocado Pasta. Sounded delicious and easy. Turns out, it was! Here is how to make it....
Gather your ingredients:
1 pound asparagus, trimmed and cut into 2 inch lengths
1 pound sugar snap peas
1 pound bow tie pasta
4 tablespoons butter
2 cloves garlic, minced
1 avocado, peeled and cut into 1/2 inch chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded Parmesan cheese
I chose to use fresh basil cut from my garden.
Prep all of your ingredients.
In a large pot, boil salted water. Cook asparagus until bright green. Add in peas and cook another 30 seconds. Remove veggies with a slotted spoon.
Return water to a boil and add pasta. (I'd like to point how challenging it is to photograph while pour pasta into hot water!)
Cook pasta according to box directions. Drain the pasta but reserve 1 cup of pasta water.
In pot, combine asparagus, peas and garlic with 2 tablespoons of butter. Cook, tossing until tender. (2 minutes or so).
Add remaining butter, cooked pasta, avocado, basil, cheese, and pasta water. Toss to combine.
Season with salt and pepper, serve with additional cheese.
This dish was easy and delicious and a different twist. The avocado really adds something special to it. Thanks Martha!
(See original recipe here.)