Ingredients
1
oz dried morel mushrooms
1/2
lb asparagus, trimmed and cut into 1-inch pieces
1/4
lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces
3/4
cup frozen baby peas, thawed
Rounded 1/2 tsp dried hot red pepper flakes
4
tbsp extra-virgin olive oil
1
1/2 pints grape tomatoes
1
lb spaghettini (thin spaghetti)
1/2
stick (1/4 cup) unsalted butter
1
tsp finely grated fresh lemon zest
2
oz finely grated Parmigiano-Reggiano (1 cup)
1/4
cup finely chopped fresh flat-leaf parsley
1/4
cup finely chopped fresh basil
1/3
cup pine nuts (1 1/2 oz), lightly toasted
Garnish: Parmigiano-Reggiano shavings
Directions
2.
Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. 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. 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. Drain cooled vegetables in a colander.
4.
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. Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
6.
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. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. 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.
7.
Cook spaghettini and assemble dish:
8.
While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
9.
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. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
10.
Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.
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