*(for additional spice, crushed red pepper can be added to the vegetables while they are cooking.) Bring 4 quarts of water to a boil with oil and salt. Prepare all vegetables. Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve. Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus 1/4" thick. Chop garlic fine and grate cheese. Next heat a large saute pan with 2 tablespoons vegetable oil over medium flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often. Season with salt and pepper, add herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss. Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley. Place all in a blender and pulse until herbs are smooth. Reserve in air tight container all ready to use. (Courtesy of Scully on Spring, New York, NY and TVFN) MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j. ----