Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes until al dente. Meanwhile, stem the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes. Remove the broccoli and beans and set aside. ADD the peas and aspargus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the others vegetables. Reserve the steaming broth. Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions, pepper, oil,and 1/2 to 3/4 cup reserved steaming broth and heat over medium heat for 1 to 2 minutes, stirring to coat throughly. Season to taste with salt and pepper and serve immediately.

Note: This pasta dish is a standard at our housealthrough perhaps I should call it a vegetable dish: It's loaded with wounderful fresh veggies! I vary the green vegetables according to the season and it never becomes boring.