Asparagus, Avocado, and Snap Pea Pasta

We got a big bag of beautiful sugar snap peas and a huge bunch of parsley in our CSA share this week.  Parsley is always tough- they sell it in such huge bunches and I've never found a recipe calling for more than 2 Tbsp of it.  I always feel terrible throwing it out, but... so I'm working on finding recipes that call for it, and trying to add it as a garnish whenever I have it on hand.  This recipe uses a half cup, which I thought was fine but my almost-four-year-old strenuously objected (she pretty much objected to the whole meal save the pasta, avocado, and parmesan).  My 14-month-old loved it, however, as did my husband.

Asparagus, Avocado, and Snap Pea Pasta

1 lb asparagus, cut into 2-inch pieces

1 lb sugar snap peas, ends trimmed and strings removed

1 lb whole wheat pasta (we like fusilli)

2 Tbsp olive oil (I used to use butter, but prefer olive oil for taste and health)

2 garlic cloves, pressed or minced

1 ripe avocado, cut into bite-size chunks

1/2 cup chopped fresh parsley (mint or basil would be excellent as well)

1/2 cup shredded parmesan

Salt and Pepper

1.  Bring a large pot of salted water to a boil.  Blanch the asparagus in the boiling water until bright green (2 mins or so), then add snap peas and cook for 30 seconds more.  Transfer veggies to a bowl.

2.  Bring water back to a boil, add pasta and cook until al dente.  Reserve 1 cup pasta water, and set aside with pasta.

3.  Heat the olive oil in the pasta pot.  Add cooked veggies, garlic, and salt and pepper to taste and cook for about 2 mins.  Add cooked pasta, avocado, parsley (mint or basil), cheese, and reserved pasta water.  Mix well; serve with extra cheese.