Pasta Primavera

Ingredients

• 0.5 lb asparagus trimmed cut into 1-inch pieces
• 0.8 cup baby peas frozen thawed
• 1 tablespoon balsamic vinegar 
• 0.3 cup basil fresh finely chopped
• 0.3 cup flat-leaf parsley fresh finely chopped
• 2 teaspoons garlic minced
• 1.5 pints grape tomatoes 
• 0.3 lb green beans trimmed cut into 1-inch pieces (preferably haricots verts)
• 0.7 cup heavy cream 
• 1 teaspoon lemon zest fresh finely grated
• 1 oz morel mushrooms dried
• 4 tablespoons olive oil extra-virgin
• 1 cup parmigiano-reggiano finely grated
• 6 servings garnish: parmigiano-reggiano shavings 
• 1.5 oz pinenuts lightly toasted
• 0.5 teaspoon rounded pepper flakes dried red hot
• 1 lb spaghettini thin ( spaghetti)
• 0.3 cup butter unsalted
• 1.5 cups warm water 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• paper towels
• pot
• sieve
• slotted spoon
• colander

Directions

1. Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl.
2. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.
3. Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water, uncovered, 3 minutes.
4. Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. 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.
5. Drain cooled vegetables in a colander.
6. 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.
7. Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
8. Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. 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.
9. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes.
10. Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.
11. While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
12. Drain in a colander. Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. 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.
13. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
14. Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.