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1
Bring a medium saucepan of water to a boil.
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2
Add the peas and cook just until tender, about 5 minutes.
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3
Using a slotted spoon, transfer the peas to a bowl of cold water.
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4
Drain well.
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5
Return the water in the saucepan to a boil and add the tomatoes.
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6
Cook for 10 seconds, then transfer to a bowl of cold water.
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7
Peel the tomatoes and halve them horizontally.
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8
Working over a strainer set over a bowl, scrape out the seeds with a spoon.
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9
Press on the seeds to extract all the juice; discard the seeds.
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10
Finely chop 1 of the tomatoes and add it to the juice.
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11
Cut the other tomato into 3/4-inch pieces.
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12
Heat 1 tablespoon of the oil in a large skillet.
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13
Add the corn, sliced scallions, artichoke, garlic and peas and cook over moderate heat, stirring, until softened slightly.
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14
Add the chicken stock and asparagus and cook until the liquid has reduced by half, about 5 minutes.
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15
Stir in the finely chopped tomato with its juice and a pinch each of salt and pepper.
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16
Cook over moderate heat until the liquid is nearly evaporated, about 3 minutes.
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17
Off the heat, stir in the basil, the scallion greens and the remaining tomato.
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18
In a large pot of boiling salted water, cook the Petal-Printed Pasta, stirring occasionally, until al dente, about 5 minutes.
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19
Drain well.
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20
Spoon the ragout into 8 warmed shallow soup plates and top with the pasta.
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21
Lightly brush the pasta with the remaining 1/2 tablespoon of olive oil.
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22
Sprinkle with the Parmigiano-Reggiano and serve at once.
