The avocado in this refreshing summertime pasta gives the dish a little delicious twist.  You can use your choice of pasta but I think farfalle (bow-tie) makes it fun.  I like to serve this warm but you could also serve it at room temperature for a picnic.

Asparagus, Snap Pea and Avocado Pasta

Serves 4 to 6

1 lb. asparagus cut into 2 inch pieces
1 lb. sugar snap peas
1 lb. pasta
4 Tbls. butter
1 avocado, but into 1/2 inch pieces
1/2 cup combined chopped mint and basil
zest of one lemon
1/2 cup shredded Parmesan cheese

In a large pot of boiling salted water, cook the asparagus for 2 minutes.  Add the snap peas and cook for an additional minute.  Scoop out the vegetables and transfer to a bowl.

Return the water to a boil, add the pasta and cook according to the directions.  Drain, reserving 1 cup of pasta water.

In the pasta pot, melt 2 Tbls. butter over medium heat.  Add the asparagus and snap peas and season with salt and pepper.  Cook for about 2 minutes until crisp tender.  Add remaining butter, lemon zest, pasta, avocado, herbs, cheese and reserved pasta water.  Toss to combine.