simple, seasonal and scrumptious...just the way we like it!
Asparagus, Snap Pea and Avocado Pasta

Coarse salt and ground pepper
450g asparagus, ends trimmed and sliced in half
450g sugar snap peas, strings removed
450g bow-tie pasta
4 tablespoons butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled and cut into 2cm chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded parmesan or pecorino cheese, plus more for serving

In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; tranfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In a pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine; season with salt and pepper. Served topped with cheese.