Steps

Blanch the broccoli, zucchini, asparagus, green beans, peas and sugar snap peas in salted water until they become crisp-tender and then dunk them in cold water to stop the cooking. The original has these all blanched separately. But to speed up the process, do the broccoli, green beans, and asparagus together and the zucchini, peas, and sugar snap peas together

In a pan over medium high heat, sauté mushrooms in olive oil with salt and pepper to taste until lightly cooked and set aside

Bring down to a medium and add butter and garlic to the pan. Cook until fragment and add heavy cream, paresan, and chicken stock. Stir until smooth

toss the pasta in the cream sauce along with the cooked vegetables

top with the pine nuts, basil, and tomatoes