Petal Printed Pasta With Summer Vegetable Ragout

Ingredients

• 1/2 pound fresh peas, shelled
• 2 large ripe tomatoes, cored
• 1 1/2 tablespoons extra-virgin olive oil
• 2 ears of corn, shucked, kernels cut from the cob
• 4 large scallions, white and tender green thinly sliced, dark green tops finely chopped
• 1 large artichoke—stem, leaves and hairy choke removed, heart finely chopped
• 2 large garlic cloves, minced
• 3/4 cup chicken stock or canned low-sodium broth
• 3 asparagus spears, peeled and cut into 1/4 -inch dice
• Salt and freshly ground pepper
• 1/4 cup coarsely chopped basil
• Petal-Printed Pasta sheets
• 1/4 cup freshly grated Parmigiano- Reggiano cheese (optional)

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