Name: Pasta Primavera
Ingredients: 300g / 10 oz linguine (fettucine, or other long and flat pasta, Note 1); 150g / 5oz white mushrooms , sliced 0.4cm / 1/6″ thick (~8 pieces); 1/2 large zucchini , cut into 0.5cm / 0.2″ rounds (100g/4 oz piece); 1 bunch broccolini; 1 1/2 cup snow peas (~10 pieces, 75g/2.5oz); 1 bunch green asparagus (~8 to 10); 1 cup green peas , defrosted; 10 cherry tomatoes , cut in half; 2 garlic cloves , finely minced; 5 tbsp / 75 g unsalted butter; 1 cup thickened / heavy cream (Note 3); 1/2 cup Parmigiano reggiano , finely grated (sub regular parmesan, Note 4); 3 tbsp extra virgin olive oil; 1/3 cup pasta cooking water , scoop out just before draining (Note 6); 1 tsp cooking/kosher salt; 1/4 tsp black pepper; 1/2 cup fresh basil leaves , finely sliced (Note 5); 2 tbsp pinenuts , toasted (Note 7)

Ingredients

Scale

300g / 10 oz linguine (fettucine, or other long and flat pasta, Note 1)

Vegetables (Note 2):

150g / 5oz white mushrooms , sliced 0.4cm / 1/6″ thick (~8 pieces)
1/2 large zucchini , cut into 0.5cm / 0.2″ rounds (100g/4 oz piece)
1 bunch broccolini
1 1/2 cup snow peas (~10 pieces, 75g/2.5oz)
1 bunch green asparagus (~8 to 10)
1 cup green peas , defrosted
10 cherry tomatoes , cut in half
2 garlic cloves , finely minced

Cream sauce:

5 tbsp / 75 g unsalted butter
1 cup thickened / heavy cream (Note 3)
1/2 cup Parmigiano reggiano , finely grated (sub regular parmesan, Note 4)

Cooking:

3 tbsp extra virgin olive oil
1/3 cup pasta cooking water , scoop out just before draining (Note 6)
1 tsp cooking/kosher salt
1/4 tsp black pepper
1/2 cup fresh basil leaves , finely sliced (Note 5)
2 tbsp pinenuts , toasted (Note 7)

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Instructions

Cut vegetables:

Broccolini – Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5 cm / 1″ lengths.
Snow peas – Remove the tough string running down the “seam” of the pea. Stack several peas and slice on the diagonal about 1cm / 0.4″ wide.
Asparagus – Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off, leave whole and set aside. Slice the stems diagonally into 2.5 cm / 1″ lengths.

Cream Sauce:

Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.

Pasta:

Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.
Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.

Cook:

Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).
Basil & pine nuts – Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately!