• 1 lb. Asparagus, cut into ½ inch lengths
• 8 ounces sugar snap or snow peas, tips snapped off
• 8 ounces bow-tie pasta
• 3 tbsp. olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper
- Bring a large pot of water to boil. Add the asparagus and cook over high heat for 2 minutes. Add the peas and cook for 2 minutes more, until the vegetables are all done and still bright green.