1 ½ pounds new potatoes, scrubbed and cut into 1” cubes
1 bunch (about ¾ lb) asparagus, cut into ½” slices
1 pint snap peas, cut into ½” slices
3 Tbs mint, finely sliced
12 oz pasta
1 Tbs butter
½ Tbs salt
1 clove garlic, minced
¼ cup extra virgin olive oil
Instructions
Boil potatoes until cooked but not mushy. In a separate pot, steam the peas and asparagus together until just tender and bright green. Set these aside.
Cook the pasta. Drain and toss with the veggies, oil, butter, raw garlic, mint, and salt. Taste and add more salt if desired (add enough so that the flavors “pop.”)
Top with your favorite grated cheese if you’d like, and serve!