Farfalle With Snow Peas And Asparagus

Fill an 8- to 10-quart stockpot two-thirds full of water and bring to a boil over high heat.

In a large skillet over medium-low heat, warm the olive oil and garlic. Saute the garlic, stirring constantly, until it turns a light tan, about 1 minute.

Add the asparagus and snow peas, raise the heat to medium, and saute the vegetables, stirring constantly, until they turn bright green and are crisp-tender, 4 to 6 minutes. Season to taste with salt and pepper.

Add the cream and simmer until the sauce is reduced by half, about 3 minutes, then stir in the 1 cup Parmesan cheese. The sauce should coat the back of a spoon. Remove from the heat, set aside, and keep warm.

Add 1 tablespoon salt to the boiling water and then add the pasta. Stir and cook the pasta until al dente (cooked through, but still slightly chewy), about 10 minutes.

Drain the pasta in a colander, but do not rinse, and return it to the pasta cooking pot. Pour the sauce over the top and toss gently. Taste and adjust the seasoning.

Divide the pasta among warmed bowls, sprinkle a little cheese over the top, and serve immediately.