Pasta with Asparagus, Sugar Snap Peas, Fresh Herbs, and Parmesan


  1. 1 pound asparagus, trimmed and cut into 1-1/2-inch pieces
  2. 1/2 pound bowtie, penne, or orrechiete pasta
  3. 1/2 pound trimmed sugar snap peas or snow peas
  4. 4 tablespoons olive oil
  5. 1/2 cup freshly grated Parmesan cheese
  6. 2 tablespoons each chopped fresh Italian parsley, dill and chives
  7. Additional freshly grated Parmesan cheese


  1. Cook asparagus briefly in a large pot of boiling salted water. When crisp-tender (depends on size), place in a bowl of cold water using a slotted spoon. Cool and drain.
  2. Cook the pasta to al dente stage in the same pot of water.
  3. Add peas and boil 2 minutes.
  4. Add asparagus back in and heat through.
  5. Drain well.
  6. Return pasta-vegetable mixture to pot, and add chopped herbs and toss. Add oil and toss to coat.
  7. Add 1/2 cup of cheese and toss lightly.
  8. Season with salt and pepper and serve immediately, passing additional cheese separately.