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Ingredients

1. 1/2 pound fresh peas, shelled
2. 2 large ripe tomatoes, cored
3. 1 1/2 tablespoons extra-virgin olive oil
4. 2 ears of corn, shucked, kernels cut from the cob
5. 4 large scallions, white and tender green thinly sliced, dark green tops finely chopped
6. 1 large artichoke--stem, leaves and hairy choke removed, heart finely chopped
7. 2 large garlic cloves, minced
8. 3/4 cup chicken stock or canned low-sodium broth
9. 3 asparagus spears, peeled and cut into 1/4 -inch dice
10. Salt and freshly ground pepper
11. 1/4 cup coarsely chopped basil
12. 8 Petal-Printed Pasta sheets
13. 1/4 cup freshly grated Parmigiano- Reggiano cheese (optional)

Description

Food & Wine