INGREDIENTS
1/4 cup
Basil, leaves
1 cup
Blistered cherry tomatoes
1 cup
Broccolini
1 cup
Carrots
1
Chili flake
1/4 cup
Flat-leaf parsley, fresh
1 tbsp
Garlic, roasted
1 cup
Green beans
1 cup
Peas, fresh
12
Spears of thinly cut asparagus
2 cups
Vegetable stock
12 oz
Torchio pasta
1
Black pepper
1
Kosher salt
1/4 cup
Parmesan