Penne with Spring Vegetables

Asparagus and sugar snap peas, two favorites of spring in one place. They won't last long as the days are heating up so be sure to enjoy this simple treat now, while its fresh and LOCAL! And, there's lots of room for creativity here ~ add spring onions, wilted baby spinach, you name it ~ Enjoy!

What you need:

• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces

• 1 pt. sugar snap peas, trimmed

• 1 (8 ounce) package dry penne pasta

• 3 tablespoons olive oil

• 1/2 cup grated Parmesan cheese

• salt and pepper to taste

Instructions:

• Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.

• Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

#Asparagus #SugarSnapPeas #Spinach #SpringOnions