Pasta with Sugar Snap Peas

Olive oil

1/4 lb pasta 

4 stems heart of Palm 

1/2 cup sugar snap peas

1/2 bunch asparagus 

2 tablespoons roasted garlic 

1/2 can chickpeas, roasted (see other recipe) 

Sauté asparagus in olive oil with roasted garlic purée. Remove when fully cooked and add sugar snap peas. Cut asparagus into bite size pieces. Quickly sear off the heart of Palm. Add cooked pasta to the peas, asparagus, and heart of Palm. Add roasted chickpeas. 

Enjoy !