Bring 4 litre 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 litre 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 half to 0.75 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.