Pasta Primavera

Ingredients

• 3 ounces asiago cheese divided grated
• 1 cup bell pepper strips red
• 2 cups carrots diagonally sliced
• 0.5 cup vermouth dry
• 2 tablespoons fennel fronds chopped
• 1 cup fennel bulb chopped
• 0.3 cup basil fresh chopped
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 2 cups fusilli uncooked (twisted spaghetti)
• 3  garlic cloves minced
• 1.5 cups leek thinly sliced ( 1 medium)
• 1.5 tablespoons olive oil 
• 1 cup peas green frozen thawed
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain well, and set aside.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add fennel; saut 3 minutes.
6. Add leek and next 5 ingredients (leek through garlic); saut 5 minutes.
7. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.
8. Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.