Bow Tie Pasta with Sugar Snap Peas & Asparagus

Bow Tie Pasta with Sugar Snap Peas & Asparagus

I first discovered this recipe back when I was working at Fisher Price. My friend Theresa told me she had made it and couldn't believe how simple and delicious it was. Simple and delicious are right up my alley when it comes to cooking so I decided to give it a try. My husband was skeptical as it has very few ingredients but he was a good sport and went along for the ride. Once I made this dish I completely agreed with my friend. It is incredibly simple but the textures and flavors of the ingredients work perfectly together. 10 years later this dish is still on my menu and my kids are now fans as well!

Serves 4


1 pound asparagus, trimmed, cut into 1 1/2-inch pieces

1/2 pound bow-tie pasta

1/2 pound sugar snap peas or snow peas, trimmed

3 tablespoons olive oil

1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Additional freshly grated parmesan cheese


Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Recipe courtesy of BON APPÉTIT APRIL 1996

Chef Alan's Meatballs

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