Recipe: Asparagus, Snap Pea, and Avocado Bow-Tie Pasta (Farfalle)

Asparagus, Snap Pea and Avocado Bow-Tie Pasta, Courtesy:
Asparagus, Snap Pea and Avocado Bow-Tie Pasta, Courtesy:

Farfalle is a type of pasta of referred to as bow-tie pasta or butterfly pasta.  It’s name is derived from the Italian word  farfalle, translated as “butterfly.”  Farfalle can be traced back to Northern Italy, originating in the 16th century.  I like farfalle because it is sturdy enough to stand up to vegetables, yet delicate enough to still look pretty. Try showcasing it in this dish.

Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound sugar snap peas, strings removed
1 pound bow-tie pasta (farfalle)
4 Tbsp. butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired


  1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds.
  2. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
  3. Return water to a boil; add pasta and cook until al dente, according to package instructions.

  4. Drain, reserving 1 cup pasta water; set pasta aside in colander.

  5. In pasta pot, melt 2 tablespoons butter over medium heat.

  6. Add asparagus, snap peas, and garlic; season with salt and pepper.

  7. Cook, tossing, until vegetables are crisp-tender, about 2 minutes.

  8. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water.

  9. Toss to combine; season with salt and pepper.

  10. Serve topped with additional cheese, if desired.

Food Mingle Blog Alternatives and Substitutions:

  • This dish tasted great, but could use a bit more color for eye appeal. Perhaps the addition of strips of peppers (reg, green, yellow, orange) would help. If peppers aren’t your thing, consider adding sun-dried tomatoes or yellow squash to amp up the colors and the vegetable content.

Yield: 6 servings

Source:, from their reader Allison Stockman in London



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