-
1
Preheat the oven to 425.
-
2
In a bowl, toss the Broccolini and garlic with 1/4 cup of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet.
-
3
In another bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet.
-
4
Roast the vegetables for about 25 minutes, until the Broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.
-
5
Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute.
-
6
Using a slotted spoon, transfer the scallions to a bowl.
-
7
Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes.
-
8
Using a slotted spoon, transfer the asparagus to the bowl.
-
9
Add the pasta to the boiling water and cook until just al dente.
-
10
Drain, reserving 1/2 cup of the pasta cooking water.
-
11
Return the pasta to the pot.
-
12
Add the roasted Broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley.
-
13
Add the reserved pasta water and cook until the pasta is al dente.
-
14
Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper.
-
15
Garnish with the shaved cheese and the remaining parsley and serve right away.
