Pasta primavera has always held its own as a delicious and healthy
summer recipe that makes great use of the bounty of fresh summer
produce.

This version is a particularly good one as the pesto -
a sauce of garlic and basil - provides a flavorful backdrop for the
asparagus, zucchini, peas, green beans, and other vegetables.

This may seem like a long and involved recipe, but it goes quickly if you have your vegetables prepared and cooking utensils organized. It should be made at mealtime and served immediately. I like to sprinkle extra pine nuts and finely choped fresh basil over the top.

INGREDIENTS
1 head broccoli
2 small zucchini
4 asparagus spears
1 1/2 cups green beans
1 1/2 cups green beans
1/2 cup peas
2 cups mushrooms
3 cups chopped tomatoes
8 tablespoons pesto
1 pound spaghetti
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream
2/3 cup grated Parmesan cheese
Salt and black pepper

Chop and steam vegetables for 3 to 5 minutes until tender but still crisp. Drain and set aside. Cook tomatoes for 5 minutes in a heavy skilled, stirring gently. Add the pesto and set aside.

In a large pot, cook the spagetti until al dente. Drain in a colander and set aside.

In the same pasta pot, melt butter, then add broth, cream, and cheese. Cook gently until smooth, stirring constantly. Add spaghetti, vegetables, and tomato-pesto sauce. Toss quickly with more grated cheese. Add salt and black pepper to taste.