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l lb. aspargus, trimmed, cut into l-l/2″ pieces
l/2 lb. bow-tie pasta
l/2 lb. sugar snap peas or snow peas, trimmed
3 tbsps. olive oil
l/2 cup grated Parmesan

Add asparague to large pot of boiling water. Cook until just crisp-
tender. Transfer to bowl of cold water using slotted spoon. Cool
asparagus slightly & drain. Add pasta to same pot of water & boil
until just tender ut stil firm to bite. Add sugar snap peas & boil
2 mins. Add asparagus & heat through. Drain well. Return pasta-
veggie mixture to pot. Add oil & toss to coat. Add l/2 cup cheese.
Season with s&p. Serve immediately, passing additional cheese.
Serves 4.

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