Mel & Nancy's Pasta Primavera

"What you are is God's gift to you; what you do with yourself is your gift to God." - Danish proverb Recipe inspired by Mel and Nancy Eisenberg

1 lb tender asparagus, cut into 1-1/2 inch lengths 1 lb broccoli florets, separated into small pieces 1/2 lb snow peas, julienned 2 cups shelled fresh green peas 1 lb young zucchini cut into 1-1/2 inch lengths and julienned Boiling salted water for blanching 1/2 cup extra-virgin olive oil 6-8 tbsp butter 3-4 garlic cloves, minced 1/2 cup minced fresh parsley 4 qrts vegetable stock, broth or water 1 tbsp salt 1 lb linguini [or other pasta] 1/2 cup freshly grated Parmesan cheese [plus more for passing at the table] Salt Freshly ground black pepper 1/2 cup pine nuts, lightly toasted Place each green vegetable in a separate bowl. Cover with boiling salted water and let stand until bright green, about 1 minute. Drain into a colander and rinse under cold running water to halt cooking. Set aside. In a large saute pan or skillet, heat the oil over low heat. Add the garlic, herbs and blanched vegetables. Cook just until heated through. Transfer about half of the mixture to a bowl, cover to keep warm, and set aside. Meanwhile, in a large pot, bring the stock, water, or diluted broth to a rapid boil. Stir in the 1 tablespoon salt. Drop in the pasta and cook, stirring frequently until tender but still firm to the bite. Drain, transfer to the pan with the vegetable mixture, and add the 1/2 cup cheese and salt and pepper to taste. Toss to mix well. Spoon the pasta onto preheated plates. Sprinkle with remaining vegetables and the pine nuts. Serve immediately. Offer additional cheese at the table. Enjoy . . . this is one of my favorites! Quantity: Serves 8 as a pasta course, or 4 as a main course.

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