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1
Soak morels in warm water in a small bowl 30 minutes.
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2
Lift mushrooms out of water, squeezing excess liquid back into bowl.
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3
Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
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4
Rinse morels thoroughly to remove grit, then squeeze dry.
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5
Discard any tough stems.
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6
Halve small morels lengthwise and quarter larger ones.
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7
Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes.
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8
Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more.
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9
Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta.
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10
Drain cooled vegetables in a colander.
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11
Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute.
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12
Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl.
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13
Reserve skillet.
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14
Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate.
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15
Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute.
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16
Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes.
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17
Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes.
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18
Keep tomatoes warm.
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19
While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
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20
Drain in a colander.
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21
Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes.
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22
Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated.
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23
Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
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24
Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.
