Capellini with Vegetables

Directions

1. 1
   Bring a large pot of salted water to boil for pasta.
2. 2
   Once it is boiling, slide in the capellini, and cook until al dente.
3. 3
   Pour 1/4 cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic cloves.
4. 4
   Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt.
5. 5
   Pour in 1/2 cuppasta water, then cover and let steam until crisp-tender, about 4 minutes.
6. 6
   Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes.
7. 7
   Pour the scallions and peas into the skillet.
8. 8
   Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water.
9. 9
   Bring to a rapid boil, and cook until reduced by about half.
10. 10
    When the capellini is al dente, transfer it to the sauce.
11. 11
    Pour in the cream, the remaining 2 tablespoons oil, and up to 1/2 cup more pasta water if the sauce is too dense.
12. 12
    Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil.
13. 13
    Remove from heat, and toss with the grated cheese.