Pasta with Asparagus, Sugar Snap Peas, Fresh Herbs, and Parmesan

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Ingredients

1 pound asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 pound bowtie, penne, or orrechiete pasta
1/2 pound trimmed sugar snap peas or snow peas
4 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
2 tablespoons each chopped fresh Italian parsley, dill and chives
Additional freshly grated Parmesan cheese


Directions

Cook asparagus briefly in a large pot of boiling salted water. When crisp-tender (depends on size), place in a bowl of cold water using a slotted spoon. Cool and drain. Cook the pasta to al dente stage in the same pot of water. Add peas and boil 2 minutes. Add asparagus back in and heat through. Drain well. Return pasta-vegetable mixture to pot, and add chopped herbs and toss. Add oil and toss to coat. Add 1/2 cup of cheese and toss lightly. Season with salt and pepper and serve immediately, passing additional cheese separately. Serves 4.

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