1

Prepare sauce: In a large non-aluminum saucepan, heat the olive oil over medium heat. Add onion and sauté for 3 to 5 minutes, or until softened.

2

Add bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat for about 20 minutes, or until softened. Remove from heat.

3

Purée the vegetables in a food processor fitted with the metal blade for about 1 minute- until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.

4

Prepare pasta: Fill saucepan with water and bring to a boil over high heat. Place the asparagus pieces in a kitchen strainer basket with a handle, lower into the boiling water, and cook for 2 to 3 minutes, or until crisp-tender. Immediately transfer the asparagus to a bowl of ice water. Repeat the method to blanch the peas. Drain well.

5

Bring a large pot of salted water to boil. Add the pasta and cook for 3 to 4 minutes, or until al dente.

6

Meanwhile, place the sauce in a saucepan over medium heat and bring to a simmer. Add the asparagus, peas and yellow pepper and heat just until sauce is hot and the vegetables are warmed through.

7

Drain the pasta well and place in a serving bowl. Scoop out and reserve ¼ cup of the sauce and add the remaining sauce to the pasta. Toss to coat. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.