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Pasta with Spring Vegetables and Cream Sauce

3oz young asparagus, trimmed
3oz baby carrots, trimmed
2oz shelled broad beans
2oz sugar snap peas
2oz unsalted butter
2 shallots, peeled and chopped
3oz courgettes, diced
7 fl oz double cream
salt and pepper
4 tbsp freshly grated parmesan cheese

1lb fresh pasta
sprig of basil

cut the asparagus into short lengths. blanch in lightly salted boiling water for 2 min. drain and refresh in cold water, then drain again.

slice baby carrots in half. cook in lightly salted boiling water for 2-3 min or until almost tender. drain and refresh in cold water, then drain again. blanch the broad beans for 3 min and the sugar snap peas for 1 min. refresh in cold water and drain.

melt the unsalted butter in a large pan and gently sauce the shallots for 5 min. add the courgettes and salute for a further 1 min. add all the drained, refreshed vegetables to the double cream and cook gently, stirring, for 5-8 min or until the cream has reduced slightly.

meanwhile cook the pasta in plenty of salted boiling water for 1-2 min or until "al dente". drain thoroughly then add to the vegetable and cream sauce. add seasoning to taste with the grated cheese. heat through gently for r1 min min and garnish with a sprig of basil.
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