Pasta shapes such as penne or rotini work well for this dish. With one stab of the fork, you can have a mouthful of pasta and vegetable. When choosing fresh asparagus, look for firm, straight stalks with tightly closed tips and good color. The size is up to you; thick spears taste the same as thin ones.

1 bunch arugula

1 large clove garlic

3 tablespoons grated Parmesan cheese

Salt and pepper to taste

3 tablespoons extra-virgin olive oil

1/4 pound snow peas, trimmed and sliced diagonally in half (about 1 1/2 cups)

2 cups asparagus, cut diagonally into pieces about the same size as the snow peas

1/2 pound penne or rotini

Bring a large pot of water to a boil for the pasta.

Meanwhile, trim the stems from the arugula, rinse the leaves, and drain well. You should have 1 quart lightly packed leaves. With the motor of a food processor running, drop the garlic through the food chute and process until minced. Add the arugula, cheese, salt, and pepper and process until finely minced. Slowly add the oil and process until well blended.

Steam the snow peas and asparagus in a steamer basket over boiling water until bright green and crisp-tender, about 4 minutes.

Cook the pasta according to package directions until tender but firm. Drain into a colander set over a bowl to catch some of the cooking water. Transfer the pasta to a large bowl; add the snow peas and asparagus, arugula pesto, and about 2 tablespoons of the pasta-cooking water and toss to combine.

Serves 3.