Capellini with Vegetables

• 1 teaspoon salt, plus more for pasta pot
• 1 pound capellini
• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, crushed and peeled
• 8 ounces green beans, cut into 1-to-2-inch lengths
• 8 ounces asparagus, peeled, cut into 1-to-2-inch lengths
• 1 pint grape tomatoes
• 1 bunch scallions, chopped
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, loosely packed, shredded
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

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

salt, capellini, extravirgin olive oil, garlic, green beans, lengths, grape tomatoes, scallions, frozen peas, heavy cream, fresh basil

Taken from www.epicurious.com/recipes/food/views/capellini-with-vegetables-385288 (may not work)