from well-balanced pairings to combinations in which the vegetable component is more of a light sauce. But if you like the flavour combination, you can easily increase the proportion of the vegetable part without any major calculations.

Here's a sampling of quick pasta dishes sauced with vegetables in season. The first two recipes come from "Pasta e Verdura'' by Jack Bishop, the third from "Pasta Verde'' by Judith Barrett.

In the first recipe, you can use local garden peas which are now available.

Good quality tomatoes are essential. If you wait for local tomatoes and don't find anymore fresh peas, the author recommends using frozen ones or, even better, substituting fresh fava beans. The flavouring herb chosen changes the character of the dish -- follow your personal inclinations.

BLANCHED PEAS WITH YELLOW BELL PEPPERS AND TOMATOES Yield: 4 servings 11 pounds fresh peas in pods or 2 cups frozen peas 1 large or two small yellow bell peppers (about 1 pound) 2 large ripe tomatoes (about 1 pound) 1 cup olive oil 4 medium shallots, minced 11 tablespoons minced fresh tarragon or basil or mint leaves 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 pound small shells or other small open-shaped pasta freshly grated parmesan cheese to taste Bring 4 quarts of salted water to boil in a large pot for cooking the pasta.

Bring 1 quart of water to a boil in a small saucepan.

Shell fresh peas, if using. There should be about 2 cups.

Add the peas to the boiling water and cook until almost tender, 2 to 3 minutes for fresh or 30 seconds for frozen. Drain and set aside.

Core, halve, seed and chop the pepper into 1 inch squares and set aside.

Core and cut the tomatoes into 1 inch cubes and set aside.

Heat the oil in a large skillet. Add the shallots and saute over medium heat until soft, about 3 minutes.

Stir in the bell pepper and cook, stirring occasionally, until tender, about 6 minutes.

Add the tomatoes, minced herbs, salt and pepper, and cook until the tomatoes are heated through but still retain their shape, about 2 minutes.

Stir in the peas and cook just until the peas are tender, about 1 minute.

Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the sauce. Mix well and transfer portions to warm pasta bowls.

Serve immediately, with grated cheese passed separately.

*** Here's another summery pasta, featuring fresh eggplant. It's tomato-less.

Toasting the walnuts releases their natural oils and increases their intensity in the sauce, points out Bishop, who recommends pairing the dish with a fresh tomato salad.

You can use eggplant grilled several hours earlier with good results.

GRILLED EGGPLANT WITH CILANTRO PESTO Yield: 4 servings 6 small eggplants (about 11 pounds) 1 cup olive oil salt to taste, plus 1 teaspoon freshly ground black pepper to taste, plus 1 teaspoon 2 tablespoons shelled walnut piecs 1 cup tightly packed fresh cilantro leaves 2 medium cloves garlic, peeled 1 cup freshly grated pecorino romano cheese 1 pound linguine or other long, thin pasta shapes Light the grill or make a charcoal fire.

Bring 4 quarts salted water to boil in a large pot for cooking the pasta.

Trim the ends from the eggplant. Cut the eggplant lengthwise into 1 inch slices. Brush both sides of the eggplant slices with 3 tablespoons oil and sprinkle them generously with salt and pepper.

Use a stiff wire brush to scrape the hot grill clean. Grill the eggplant, turning once, until both sides are marked with very dark stripes, about 7 minutes. Let the eggplant cool slightly and cut into 1 inch squares.

Set a small skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan occasionally to turn them, until fragrant, about 5 minutes. Do not let the nuts burn.

Place the nuts in the work bowl of a food processor. Add the cilantro and garlic and process, scraping down the sides of the bowl once, until the mixture is roughly ground.

With the motor running, slowly pour the remaining 5 tablespoons of oil through the feed tube at the same time. Process until smooth.

Scrape the pesto into a large bowl. Stir in the grated cheese, 1 teaspoon salt, and 1 teaspoon pepper. Add the grilled eggplant to the bowl and mix gently.

Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the eggplant sauce.

Mix well and transfer portions to warm pasta bowls.

Serve immediately.

*** In the following recipe, pasta and lentils are teamed to make a hearty, satisfying salad that can easily be a main dish. The corn adds a refreshingly sweet flavor. The author suggests serving the salad on a bed of bitter greens.

For serving on a weeknight evening, this is best made early in the day or the evening before.

ORECCHIETTE SALAD WITH LENTILS AND SWEET CORN Yield: 4 servings 1 cup dried lentils, picked over and rinsed 4 cups water 1 small red onion, peeled and quartered 1 medium carrot, peeled and cut into 2-inch pieces 1 rib celery, ends trimmed and cut into 2-inch pieces 1 tablespoon kosher salt, plus extra for seasoning freshly ground black pepper 1 cup extra virgin olive oil 1 cup chopped fresh parsley leaves 1 pound orecchiette or similar small pasta 2 cups cooked fresh corn or 1 10-ounce package frozen, defrosted Put the lentils in a small saucepan with the water and place over medium-high heat. When the water boils, cover the pot and reduce the heat to low. Simmer until the lentils are tender, about 35 minutes.

Drain; rinse with cold water. Transfer to a small mixing bowl to cool.

Combine the onion, carrot and celery in a food processor fitted with a metal blade. Pulse the machine on and off until the vegetables are finely chopped -- or chop by hand.

Add the vegetables to the lentils. Season with salt and pepper to taste. Add the olive oil and parsley; stir to combine. Set aside.

Bring a large pot of water to a rolling boil over high heat. Add the orecchiette and the tablespoon of salt.

Cook, stirring occasionally, until the pasta is tender but firm, al dente, 8 to 10 minutes.

Drain and allow to cool to room temperature.

Transfer to a large serving bowl. Add the lentil mixture; stir well to combine. Season with more salt and olive oil to taste.

Allow to stand at least an hour, unrefrigerated. Toss well before serving.