Pasta Primavera

INGREDIENTS

• 1 lb spaghettini (thin spaghetti)
• 3 tablespoons water
• Rounded 1/2 teaspoon dried hot red pepper flakes
• 1 1/2 cups warm water
• 3/4 cup frozen baby peas, thawed
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces
• 1/3 cup pine nuts (1 1/2 oz),
• 2 teaspoons minced garlic
• 1/4 cup finely chopped fresh basil
• Garnish: Parmigiano-Reggiano shavings
• 1 oz dried morel mushrooms
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 2/3 cup heavy cream
• 1 1/2 pints grape tomatoes
• 4 tablespoons extra-virgin olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon finely grated fresh lemon zest
• 2 oz (1 cup)