Sugar Snap Pea and Asparagus Pasta

The Green Market always has wonderful produce, but finally some of my favorites are making their way back. At the market you can find mounds of sugar snap peas, asparagus, radishes, rhubarb, strawberries, tomatoes, and cucumbers - just to name a few. I love sugar snap peas. Their sweet flavor and fresh crunch make them wonderful raw, but they are also great along side asparagus. I found this pasta recipe on epicurious.com, but I have never strictly followed it. I simply use whatever amount of peas or asparagus I have on hand, and I am more than willing to grate more cheese than it calls for :) This a nice light pasta and comes together quickly with little effort.

Here are the ingredients for Pasta with Sugar Snap Peas, Asparagus and Parmesan from Bon Appetit April 1996 (serves 4):
-1 pound asparagus, cut diagonally into 2 inch pieces
-1/2 pound sugar snap peas, trimmed
-1/2 pound bow tie pasta
-1/2 cup parmesan cheese, grated
-3 tablespoons olive oil
-cracked pepper to taste

To begin, bring large pot of generously salted water to a boil.

Cut asparagus into 2 inch pieces and place in boiling water and cook until tender crisp (about 2-3 minutes). Use a slotted spoon to remove asparagus from boiling water and place in a bowl of cold water to stop them from cooking further. Let cool, but not completely. Strain the asparagus.
Place bow-tie pasta in same boiling water and cook until tender but still firm to the bite. While pasta is boiling snap ends of the peas and pull strings off. Place the peas in with the pasta and cook for remaining two minutes.
Grate parmesan cheese while the pasta is still cooking.
When pasta is done, drain pasta and peas and then put back in pot along with the asparagus. drizzle with olive oil and sprinkle with cheese and cracked pepper. Mix until well coated and serve. You can grate more cheese on top if you like.
Here is some purple asparagus I got at the market this weekend if you have never seen it before.Click here for original recipe.