Spring Pasta Primavera

Directions

1. In a 6-quart pot of salted boiling water, cook pasta until slightly firmer than al dente. Drain, reserving 1 cup of the cooking liquid.

2. Warm 2 tablespoons of olive oil in a 12" skillet over medium heat. Sauté asparagus and snow peas for 2-3 minutes until they begin to char. Add the garlic and pepper flakes until the garlic turns golden. Remove from pan and reserve.

3. Return the pan to medium heat with 1 tablespoon of olive oil. Add tomatoes, and cook until softened 5-7 minutes. Deglaze the pan with 2 tablespoons of vinegar. Reserve.
4. Return the skillet to medium heat and add 2 tablespoons of olive oil. Add mushrooms and cook until softened. Whisk in cream and bring to a simmer. Add in seasonings, pasta, and cooking water to the cream in the skillet. Simmer until thickened.
5. Add cheese. Remove from heat and toss with reserved vegetables and additional cheese for garnish.