Capellini with Vegetables

1. 1

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

2. 2

   Once it is boiling, slide in the capellini, and cook until al dente.

3. 3

   Pour 1/4 cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic cloves.

4. 4

   Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt.

5. 5

   Pour in 1/2 cuppasta water, then cover and let steam until crisp-tender, about 4 minutes.

6. 6

   Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes.

7. 7

   Pour the scallions and peas into the skillet.

8. 8

   Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water.

9. 9

   Bring to a rapid boil, and cook until reduced by about half.

10. 10

    When the capellini is al dente, transfer it to the sauce.

11. 11

    Pour in the cream, the remaining 2 tablespoons oil, and up to 1/2 cup more pasta water if the sauce is too dense.

12. 12

    Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil.

13. 13

    Remove from heat, and toss with the grated cheese.

* Per serving · 4 servings · Values may vary.