Penne alla PrimaveraRecipe courtesy of Molto Gusto (ecco 2010)

A perfect way to take advantage of fresh spring produce and a great dish to make with your kids. Get them involved with the preparation, then it's no problem getting them to eat their vegetables. Serves 6.

6 tablespoons extra virgin olive oil3 garlic cloves, thinly sliced2 medium carrots, peeled, halved lengthwise, and sliced 1⁄4 inch thick4 ounces morels, halved if large, or cremini mushrooms, thinly sliced8 ounces asparagus, stalks sliced 1⁄4 inch thick on the bias, tips reserved separately1 cup fresh or frozen peas, thawed if frozen1 cup fava beans4 scallions, white part only, thinly slicedMaldon or other flaky sea salt and coarsely ground black pepperKosher salt1 pound penne rigate1⁄3 cup coarsely chopped fresh Italian parsley1⁄3 cup coarsely chopped fresh basil1⁄3 cup coarsely chopped fresh mintFreshly grated Parmigiano Reggiano for serving

Heat 1⁄4 cup of the oil in a large pot over medium-high heat until hot. Add the garlic and cook, stirring, until barely golden, 1 to 2 minutes. Add the carrots, reduce the heat to medium, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the mushrooms and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the sliced asparagus and cook for 2 minutes, then add the aspar- agus tips, peas, fava beans, and scallions, season well with Maldon salt and pepper, and cook, stirring, until all the vegetables are just tender, about 2 minutes longer. Remove from the heat.

Bring 6 quarts of water to a boil in another large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving 1⁄2 cup of the water.

Add the pasta and 1⁄4 cup of the reserved pasta water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved pasta water if necessary to loosen the sauce, then stir in the herbs and serve immediately, with grated Parmigiano on the side. Mario Batali