We know it’s spring when asparagus and sugar snap peas hit the grocery stores! We have the perfect recipe to combine these two treasures.
- 1 pound farfalle pasta prepared per instructions.
- 2 Tablespoons butter
- 3 Tablespoons olive oil
- Red pepper flakes (optional)
- One bunch of asparagus snapped at base and cut in 2” lengths
- 1 pound sugar snap peas
- Grated Parmesan
- Dill, or mint
- Lemon juice
Heat butter and olive oil in a sauté pan add garlic and red pepper flakes, once garlic is heated through (not browned) add asparagus, sugar snap peas and stir. In about 7 minutes check asparagus with a sharp knife it slides in easily it is done and the sugar snaps will be too. Don’t overcook them!
Add asparagus and peas to your cooked pasta. Add lemon juice, fresh dill or mint, parmesan and salt and pepper to taste, toss and serve.
Photo from a different, but similar recipe:https://www.cookingwithmaryandfriends.com/2016/04/spring-pasta-primavera.html