cup shredded parmesan cheese or 1/2 cup pecorino cheese, plus more for serving, if desired
NUTRITION INFO
Serving Size: 1 (290) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 497.2
Calories from Fat 169 g34 %
Total Fat 18.8 g28 %
Saturated Fat 8 g40 %
Cholesterol 91.5 mg
30 %
Sodium 214.1 mg
8 %
Total Carbohydrate
67.4 g
22 %
Dietary Fiber 9.2 g36 %
Sugars 3.9 g15 %
Protein 18.3 g
36 %
DIRECTIONS
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.