Coarse salt
1 lb. dried bow-tie pasta (farfalle)
4 oz. asparagus, woody stem ends snapped off; tips and remaining stalk cut into 1-inch lengths
1 cup (4 to 5 oz.) frozen baby green peas
10 oz. spinach, stemmed and washed
2 cloves garlic, minced
2 Tbs. olive oil
1 can (14-1/2 oz.) diced tomatoes, with their liquid
1/4 cup heavy cream
1/2 cup freshly grated Parmesan (about 1-1/2-oz.); more for serving
1/2 tsp. dried red chile flakes
Freshly ground black pepper

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