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from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

"I am a lifelong gardener from a family of lifelong gardeners. I grow herbs and lettuces in tubs, plus I have a large garden on a hill above my home that I call the Patch. There I grow strawberries, asparagus, gooseberries, blackberries, and other crops that the deer do not care for—squash, broccoli, tomatoes. I have another smaller garden right on the shore of the lake where I grow beans, peas, peppers, tomatillos, beets, eggplant, some herbs, and sunflowers. The deer's favorites are beans and sunflowers, but they can't get at them here because it's about ten feet from the water. This recipe is my hands-down favorite and I eat it once a week at least in summer."

-Dona Pierce (Lake Shore, MN)

Serves 4

1 pound asparagus, cut into 1/2 inch lengths
8 ounces sugar snap or snow peas, tips snapped off
8 ounces bow-tie pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper

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1.Bring a large pot of water to boil. Add the asparagus and cook over high heat for 2 minutes. Add the peas and cook for 2 minutes more, until the vegetables are al dente and still bright green. With a slotted spoon, transfer the asparagus and peas to a bowl and set aside in a warm place.
2.Bring the water back to the boil, add the pasta, and cook until al dente. Drain the pasta and transfer to a serving bowl. Add the olive oil, asparagus and peas, and Parmesan. Season with salt and pepper to taste and serve right away.

Buy The Ingredients Use Snow Peas
Product nutrition and information
 Quantity Ingredients Est.Price
  Asparagus - $3.99/ea Save! 2 for $7.00

Sugar Snap Peas - $5.99/lb
  Barilla Farfalle - $1.39/ea
Parmigiano-Reggiano, Aged 2 Years - $18.99/lb
 Not Grated
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25fl oz
  Morton's Regular Salt - $1.19/ea
  Gefen Ground Black Pepper - $2.69/ea
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