Pasta Primavera

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1. 1
   Cook 1 lb. short pasta (such as gemelli) in a large pot of boiling salted water 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; set cooked pasta aside.
2. 2
   Heat ¼ cup extra-virgin olive oil in same pot over medium. Add 4 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring often, just until fragrant, 1–2 minutes. Add 8 oz. asparagus, trimmed, cut into 1" pieces, and 4 oz. green beans, preferably haricots verts, trimmed, cut into 1" pieces, and cook, stirring often, until vegetables are softened slightly, about 4 minutes.
3. 3
   Add 1½ pints grape tomatoes, ¾ cup frozen peas, and ⅔ cup heavy cream and bring to a gentle simmer. Cook, stirring often, until a few tomatoes begin to burst, 2–3 minutes. Add 2 oz. Parmigiano-Reggiano, finely grated (about 1 cup), 4 Tbsp. unsalted butter, cut into pieces, 1 Tbsp. balsamic vinegar, 1 tsp. finely grated lemon zest, and reserved pasta and toss, adding pasta cooking liquid a little at a time as needed, until cheese is melted and a glossy sauce forms. Remove pasta from heat, stir in ½ cup finely chopped basil, and season with kosher salt and freshly ground pepper.
4. 4
   Divide pasta among shallow bowls. Garnish with basil leaves and ⅓ cup toasted nuts (such as pine nuts, pistachios, or walnuts), chopped if large, if desired. Editor’s note: Head this way for more of our best pasta recipes →