Pasta With Sugar, Snap Peas, Asparagus And Parmesan

• 1 lb. asparagus, trimmed and cut into 1 1/2-inch pieces
• 1/2 lb. bow tie pasta
• 1/2 lb. sugar-snap peas or snow peas, trimmed
• 3 Tbsp. olive oil
• 1/2 c. freshly grated Parmesan cheese (about 1 1/2 oz.)
• additional freshly grated Parmesan cheese

1. Add asparagus to large pot of boiling salted water.
2. Cook until just crisp-tender.
3. Transfer to bowl of cold water using slotted spoon.
4. Cool slightly and drain.
5. Add pasta to same pot of water and boil until tender, but still firm to bite.
6. Add peas and boil 2 minutes.
7. Add asparagus and heat through.
8. Drain well.
9. Return pasta-vegetable mixture to pot.
10. Add oil and toss to coat.
11. Season with salt and pepper.
12. Add 1/2 cup cheese.
13. Serve immediately. Serves 4.

pasta, sugar, olive oil, freshly grated parmesan cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177536 (may not work)