1 Lb. asparagus, trimmed, cut into 1 1/2 pieces
1/2 Lb. bow-tie pasta
1/2 Lb. sugar snap peas (snow peas) trimmed
3 Tablespoon olive oil
1/2 Cup freshly ground parmesan
1 1/2 oz. Additional freshly grated parmesan cheese
Add asparagus to large pot of boiling salt water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender, but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well and return pasta vegetable mixture to pot. Add oil and toss mixture to coat. Add 1/2 Cup cheese. Season with salt and pepper. Serve immediately passing additional cheese.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!