Asparagus, Snap Pea and Avocado Pasta

1 lb asparagus ends, trimmed off and cut into 2 inch lengths
1 lb sugar snap peas, strings and ends removed
1 lb bow-tie pasta
4 Tbsp butter
1 clove garlic
1 ripe avocado, pitted, peeled, and in ½ inch chunks
½ cup fresh herbs (a mix of mint, parsley or basil is nice)
½ cup shredded parmesan cheese, plus more for serving
Heavy cream, if desired


In a very large pot, boil salt water. Cook asparagus until bright green, about 3 minutes. Add snap peas and cook another 30 seconds. With a slotted spoon scoop out veggies and transfer to a bowl. Return water to a boil, add pasta, and cook until al dente. Reserve 1 cup pasta water and drain off remaining water. Put pasta in a colander to drain. In pasta pot,
melt 2 Tbsp butter over medium heat. Add asparagus, snap peas, and garlic. Season with salt and pepper and cook, tossing until vegetables are crisp-tender, about 2 minutes. Add remaining 2 Tbsp butter, pasta, avocado, herbs, cheese, and pour in pasta water to add moisture as needed. You can also drizzle with cream to add moisture and make a sauce. Toss and serve with more cheese if desired