Categories: Pasta 
      Yield: 6 servings 
  
      3    Red peppers 
      1 lb Asparagus 
      3 T  Olive oil 
      2    Garlic cloves, minced or put 
           -through a press 
    1/2 t  Coarse salt 
      1    Bunch basil 
      1 lb Fresh peas, shelled 
           -OR 
      1 c  Thawed frozen peas 
    1/2 lb Spinach pasta 
    1/2 c  Chopped fresh parsley, pref. 
           -Italian flat-leaf 
    1/2 c  Fresh grated Parmesan cheese 
           Salt 
           Freshly ground pepper 
           Radish roses for garnish 
  
  (From "Mediterranean Light" by Martha Rose Shulman, Bantam). 
   
  Roast 2 of the red peppers, either under a broiler or above a burner 
  flame, turning until all sides are charred. Remove from the heat and 
  place in a paper bag or damp towel. Allow to cool. 
   
  Meanwhile, cut off the tips of the asparagus, about 2" from the top. 
  Trim off the tough base of the asparagus and cut the remaining stalks 
  into pieces about 1/2" long. Keep the tops separate from the stalks. 
  cut the remaining red pepper into thin lengthwise strips and cut 
  these strips in half or into thirds. 
   
  When the roasted peppers are cool enough to handle, remove the skins 
  and pat dry. Remove the stems, seeds and membranes and cut into thin 
  strips. Place in a bowl and toss with 1 tablespoon of the olive oil, 
  1 of the garlic cloves, the coarse salt, and 8 large leaves basil, 
  cut into slivers. Toss together, cover, and refrigerate for at least 
  1 hour. 
   
  Mince the remaining basil. Steam the peas, asparagus tips, and 
  asparagus stalks separately, just until crisp-tender, about 5 minutes 
  for the asparagus, 5-10 minutes for the peas. Refresh under cold 
  water. 
   
  Bring a large pot of water to a boil, add salt, and cook the pasta al 
  dente. Drain and toss with the remaining olive oli, which you have 
  mixed with the remaining garlic clove. Refrigerate until shortly 
  before ready to serve or leave at room temperature if serving soon. 
   
  Shortly before serving, toss the pasta with the steamed peas, 
  asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan 
  and salt and pepper to taste. Serve on individual plates and top each 
  portion with a spoonful of roasted red peppers. Place spears of 
  asparagus and a few radishes on the side and serve. 
   
  Nutritional analysis per serving: 189 calories; 8.6 grams total fat; 
  (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams 
  carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.