1. 1

   Step 1

   Cut the broccolini florets in half lengthwise and slice the stems diagonally into 2.5 cm pieces.

2. 2

   Step 2

   Remove strings from snow peas and slice them diagonally into 1 cm wide strips.

3. 3

   Step 3

   Snap woody ends off asparagus, cut off tips, and slice the stems diagonally into 2.5 cm lengths.

4. 4

   Step 4

   Melt 75 g butter in a saucepan over medium-high heat.

5. 5

   Step 5

   Stir in 240 ml heavy cream and 50 g grated Parmigiano reggiano. Simmer gently until cheese melts, then remove from heat.

6. 6

   Step 6

   Boil a large pot of salted water and cook 300 g linguine for 1 minute less than package instructions.

7. 7

   Step 7

   Scoop out 80 ml pasta water, then drain the linguine.

8. 8

   Step 8

   Heat half the olive oil in a large skillet over high heat and sauté 150 g sliced mushrooms for 4 minutes until golden.

   Timer 4 min
9. 9

   Step 9

   Remove mushrooms from the skillet and set aside.

10. 10

    Step 10

    Heat remaining olive oil in the same skillet. Sauté broccolini, snow peas, and asparagus for 2 minutes.

    Timer 2 min
11. 11

    Step 11

    Add 100 g sliced zucchini, 10 cherry tomatoes, 150 g green peas, 2 minced garlic cloves, salt, and pepper. Cook for 3 minutes.

    Timer 3 min
12. 12

    Step 12

    Return the mushrooms to the skillet, toss everything together, and remove from heat.

13. 13

    Step 13

    Return cooked pasta to the pot. Add the vegetables, cream sauce, and 80 ml pasta water.

14. 14

    Step 14

    Toss over medium heat for 1-2 minutes until the sauce thickens and coats the pasta.

    Timer 2 min
15. 15

    Step 15

    Serve topped with fresh basil and 2 tbsp toasted pine nuts.

Space/arrow keys: next or previous step