Tuesday, June 29, 2010

Asparagus, Snap Pea and Avocado Pasta

1 lb asparagus; ends trimmed and cut into 2 inch pieces
1 lb sugar snap peas; strings removed
1 lb whole wheat penne; 1 cup reserved pasta water
1 lb chicken breast; pounded thin
4 tablespoons butter
2 cloves garlic; minced
1 ripe avocado; diced
1/2 cup parsley; chopped
1/2 cup parmesan cheese
Salt and pepper

Season chicken with salt and pepper. Grill over medium-high heat till cooked through. Set aside.

Meanwhile, boil a large pot of water and season with salt. Add asparagus and cook until bright green about 2 minutes. Add snap peas and cook for 30 seconds. Scoop out vegetables and transfer to a bowl.

Return water to a boil. Add pasta and cook till al dente. Reserve 1 cup of pasta water and drain noodles.

In a pasta pot, melt 2 tablespoons of butter over medium-high heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing veggies until crisp and tender about 2 minutes. Add remaining 2 tablespoons butter, parsley, avocado, cheese, cooked pasta and reserved water. Toss to combine.

Recipe adapted from Everyday Food.
This is a light and flavorful pasta dish. I never thought to add one of my favorite foods, avocado, to pasta. It was awesome! We both LOVED this dish. I can't wait to make it again.

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