The recipe yield is:
(From "Mediterranean Light" by Martha Rose Shulman, Bantam). Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Allow to cool. Meanwhile, cut off the tips of the asparagus, about 2" from the top. Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long. Keep the tops separate from the stalks. cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds. When the roasted peppers are cool enough to handle, remove the skins and pat dry. Remove the stems, seeds and membranes and cut into thin strips. Place in a bowl and toss with 1 tablespoon of the olive oil, 1 of the garlic cloves, the coarse salt, and 8 large leaves basil, cut into slivers. Toss together, cover, and refrigerate for at least 1 hour. Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5-10 minutes for the peas. Refresh under cold water. Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon. Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of asparagus and a few radishes on the side and serve. Nutritional analysis per serving: 189 calories; 8.6 grams total fat; (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.