Instructions: Bring a large pot of water to boil. Add the asparagus and cook over high heat for 2 minutes. Add the peas and cook for 2 minutes more, until the vegetables are al dente, tender but firm to the bite, and still bright green. With a slotted spoon, transfer the asparagus and peas to a bowl and set aside in a warm place.

Bring the water back to the boil, add the pasta and cook until al dente.

Drain the pasta and transfer to a serving bowl. Add the olive oil, asparagus and peas, and parmesan. Season with salt and pepper to taste and serve right away.

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