Pasta Primavera

Directions

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   Cook
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   the
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   first
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   6
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   vegetables,
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   each separately,
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   in boiling salted water until just tender.
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   Rinse in cold running water
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   until
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    chilled.
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    Drain well.
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    It is very important that the vegetables remain crisp.
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    This may be done well in advance of preparing
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    the
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    pasta,
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    refrigerating
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    the vegetables
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    in plastic bags.
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    Place
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    the cooked vegetables in a bowl.
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    In a medium-sized skillet, saute mushrooms, scallions and garlic in 2 tablespoons
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    butter for 2 to 3 minutes.
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    Add to the bowl of vegetables,
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    along with parsley, basil and red pepper flakes. In a
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    large
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    pan
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    or
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    Dutch
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    oven,
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    melt 1/4 cup butter.
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    Add chicken broth, cream, cheese, salt and pepper to taste.
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    Stir with
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    a whisk
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    until smooth, but do not boil.
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    Add vegetables only to heat
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    through, then cooked pasta.
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    Check seasonings. Serve immediately,
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    dividing
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    among heated plates with sprinklings of toasted pine nuts on top.
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    Pass extra cheese.