Serves 4.

1 lb. asparagus, trimmed, cut into 1 1/2 inch pieces
1/2 lb. bow-tie pasta
1/2 lb. sugar snap peas or snow peas, trimmed
3 tbsp. olive oil
1/2 c. freshly grated Parmesan cheese (about 1 1/2 oz.)
Additional freshly grated Parmesan cheese

Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Drain. Cook pasta in separate pot of water, boiling until just tender but still firm to the bite. Add peas and boil two minutes. Drain well. Return pasta, peas and asparagus to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, adding cheese.