Cook asparagus in a large pot of boiling water about 2 minutes. Add snap peas and cook for about 30 seconds. Transfer to a bowl with a slotted spoon. Return water a boil and cook pasta until al dente. Drain, reserve 1cup of the pasta water. In the pasta pot, melt butter, add back in asparagus, snap peas and garlic. Season with salt and pepper. Toss for about 2 minutes and add in the rest of the ingredients, including the reserved pasta water. Serve.