Cook green beans in boiling water 1 min. Add broccoli & asparagus; cook 2 min or until all are crisp tender. Remove vegetables from pan with slotted spoon and place in bowl. Return water to boil and add pasta, cook 10 min or until al dente. Drain and add to veggies.

Heat oil in large nonstick skillet over med high heat. Add 1 c onion, and saute 2 min. Add garlic and red pepper; saute 3 min or until onion begins to brown. Add peas , and saute 1 minute. Add tomatoes; saute 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce

thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve

immediately. Yield: 4 servings (serving size: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese).

Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than Sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character. My favorite: Robert Sinskey Pinot Blanc 2005 Los Carneros, California