Ingredients|
| 300g linguine (fettucine, or other long and flat pasta) |
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| Vegetables: |
| 150g white mushrooms, sliced |
| ½ large zucchini, cut into ½cm rounds |
| 1 bunch broccolini |
| 1½ cup snow peas |
| 1 bunch green asparagus |
| 1 cup green peas |
| 10 cherry tomatoes, cut in half |
| 2 garlic cloves, finely minced |
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| Cream Sauce: |
| 5 tbsp / 75 g unsalted butter |
| 1 cup thickened cream |
| ½ cup Parmigiano reggiano , finely grated |
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| Cooking: |
| 3 tbsp extra virgin olive oil |
| ⅓ cup pasta cooking water (scoop out just before draining) |
| 1 tsp cooking salt |
| ¼ tsp black pepper |
| ½ cup fresh basil leaves , finely sliced |
| 2 tbsp pinenuts , toasted |
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Method|
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| 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. |
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| 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. |
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| Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta. |
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| 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. |
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| 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. |
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| Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and ⅓ 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). |
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| Basil & pine nuts - Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately! |
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