Ingredients
- 8 oz asparagus
- 4 oz green beans
- 1/4 cup frozen baby peas
- 4 tbsp extra-virgin olive oil
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 6 oz button mushrooms
- 1 pint grape or cherry tomatoes
- 1 tbsp balsamic vinegar
- 3 tbsp water
- 1 lb penne
- 4 tbsp butter
- 1 cup heavy cream
- 1 tsp finely grated lemon zest
- 1 cup grated parmigiano-reggiano
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh basil
- 1/3 cup pine nuts
Steps
- Toast the pine nuts in a dry large skillet over medium heat for three to four minutes, then set them aside.
- Bring a large pot of salted water to a boil, cook the penne until tender, and reserve three tablespoons cooking water before draining.
- Heat two tablespoons oil in the skillet, then cook the asparagus, green beans, peas, mushrooms, and tomatoes for eight minutes.
- Add the remaining oil, garlic, red pepper flakes, salt, pepper, and balsamic vinegar, then cook for two minutes.
- Melt the butter into the vegetables, stir in the cream and reserved water, and simmer for five minutes.
- Toss the pasta with the sauce, lemon zest, Parmesan, parsley, basil, and pine nuts, then heat for two minutes.
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