Sugar Snap Pasta Primavera


  • Sugar Snap Peas, halved
  • Green Asparagus, cut into 2" pieces
  • Penne or bow-tie pasta
  • Butter
  • Olive oil
  • Freshly grated Parmigiano
  • Italian Parsley


In a large pot, cook penne or bow-tie pasta in rapidly boiling water. Two minutes before the pasta is done cooking, drop in the halved Sugar Snap Peas and 2" Asparagus pieces. Cook for two to three minutes more. Drain and toss the pasta and vegetables with equal parts butter and olive oil, freshly grated Parmigiano and chopped Italian Parsley. Easy and delicious.

Peas | Asparagus | Parsley