| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus; trim, cut in 1 1/2" pieces |
| 1/2 |
lb |
Bow-tie pasta |
| 1/2 |
lb |
Sugar snap peas or snow peas; trimmed |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
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.
Preparation time: 20 minutes. Serves: 4.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 10, 1998
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