Hot Asparagus, Snap Pea & Avocado Pasta Salad
This delicious Hot Asparagus, Snap Pea & Avocado Pasta Salad served with grilled chicken and lemon is the perfect dish to serve for any special occasion. Avocado lovers will swoon over the smooth, creamy, and flavorful incorporation into this tasty dinner idea!
Ingredients
- 1 lb. asparagus ends trimmed and cut into 2-inch lengths
- 1 lb. sugar snap peas strings removed
- 1 lb. mini bow-tie pasta
- 4 tbsp. butter
- 2 cloves garlic minced
- 1 ripe Avocado From Mexico halved, pitted, peeled, and cut into 1/2-inch chunks
- 1/2 c. shredded Parmesan
- 2 chicken breasts sliced & grilled
- 1 lemon sliced & grilled
- Coarse salt and ground pepper
Instructions
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In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook an additional 30 seconds. With a slotted spoon, scoop out vegetables; transfer to a bowl.
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Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1/2 c. pasta water; set pasta aside in colander.
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In pasta pot, melt 2 tbsp. butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes.
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Add remaining 2 tablespoons butter, cooked pasta, avocado, cheese, and reserved pasta water. Toss to combine; season with salt and pepper.
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Serve topped with grilled chicken and lemon. Add additional cheese, if desired. This can be served hot or chilled.
Recipe Notes
Adapted from Martha Stewart