USE WHATEVER GREENS YOU HAVE IN SEASON, AND WHICH EVER VARIETY OF PASTA YOU PREFER.
1 pound fresh asparagus, trim 2 inches off the stems and cut on diagonal
2 tbsp olive oil
4 cloves garlic smashed and minced
cracked black pepper and red pepper flakes
2 ripe avocados pitted, peeled and chopped
6 scallions finely sliced
2 cups fresh spinach/kale/any greens well washed
1 cup snow peas or sugar snap peas or 1 cup defrosted frozen peas/broad beans/fava beans
1 cup chopped parsley
1/2 cup basil leaves or 1/4 cup minced fresh rosemary
1/4 cup shaved or grated Parmesan or other cheese of choice
1 pound dry pasta of choice.
Heat the oil in a skillet and saute the asparagus, until just blanched...add to a large warm mixing bowl.
Meanwhile, cook pasta to al dente stage, in boiling salted water, drain and reserve 1 cup cooking liquor.
Add the vegetables and herbs to the asparagus and toss in the hot cooked pasta and 1/2 cup cooking liquor.
Add cracked black pepper &/or red chili flakes.
Mix well and sprinkle with grated cheese, adding sea salt to taste.
Add more cooking liquor as needed.
Serve at once on warmed plates.
* in place of sea salt use fresh lemon juice..if using tough greens like collard, cook these well before adding to the mixing bowl
Vegan Variation: use Vegan pasta and nutritional yeast in place of cheese.