Instructions: In a bowl, toss the asparagus with 1 teaspoon of extra-virgin olive oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.

Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of extra-virgin olive oil. Add the baby artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and sliced garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.

In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, grated parmesan and chopped parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.

Note: To toast pine nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

Combine 1 tablespoon of the peanut oil, chicken stock, rice wine, sesame oil, oyster sauce, half of the garlic, sugar, light soy sauce, vinegar, chili oil and white pepper in small bowl. Mix well; set aside.

Heat wok or large skillet over high heat. Add remaining tablespoon peanut oil and remaining garlic. Stir-fry briefly. Add shrimp, scallops and squid; stir-fry 30 seconds. Add sauce mixture; heat to boil. Reduce heat to low; simmer three minutes. Add reserved noodles, mushrooms and bell pepper. Cook until noodles are heated through, one minute. Stir in cornstarch-water mixture. Heat to boil, stirring constantly, until thickened. Transfer to platter; garnish with green onion.

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