Pasta Primavera

Step 1: Cut off the broccolini florets and halve them lengthwise. Slice the stems diagonally into 2.5 cm / 1 inch lengths.

Step 2: Remove the tough string running down the seam of the snow peas. Stack several peas and slice diagonally into pieces about 1 cm / 0.4 inch wide.

Step 3: Snap the woody base off the asparagus. Cut off the tips, leave them whole and set them aside. Slice the stems diagonally into 2.5 cm / 1 inch lengths.

Step 4: Melt the butter in a saucepan over medium-high heat. Add the cream and Parmigiano Reggiano. Stir, and once the cream begins to simmer gently, stir until the cheese melts. Remove the pan from the heat and set aside.

Step 5: Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook for the time listed on the package minus 1 minute. Meanwhile, cook the vegetables.

Step 6: Just before draining the pasta, scoop out a mug of pasta cooking water and set it aside. Drain the pasta.

Step 7: Heat half the olive oil in a large skillet over high heat. Cook the mushrooms for 4 minutes, until golden, then transfer them to a plate.

Step 8: Heat the remaining oil in the same skillet. Cook the broccolini, snow peas and asparagus for 2 minutes. Add the zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Return the mushrooms to the skillet, toss, then remove from the heat.

Step 9: Return the pasta to the empty pot. Add the vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat with two wooden spoons for about 1 to 2 minutes, until the sauce thickens and clings to the pasta instead of pooling in the bottom of the pot. If the pasta becomes too thick, add a splash more pasta water and toss over the heat.

Step 10: Quickly toss through the basil. Divide among 4 bowls and sprinkle with the pine nuts. Serve immediately.