Pasta Primavera

Vegetables, each separately, in boiling salted water until just tender.

Rinse in cold running water chilled.

Drain well.

It is very important that the vegetables remain crisp.

This may be done well in advance of preparing pasta, refrigerating the vegetables in plastic bags.

The cooked vegetables in a bowl.

In a medium-sized skillet, saute mushrooms, scallions and garlic in 2 tablespoons butter for 2 to 3 minutes.

Add to the bowl of vegetables, along with parsley, basil and red pepper flakes. In a melt 1/4 cup butter.

Add chicken broth, cream, cheese, salt and pepper to taste.

Stir with a whisk until smooth, but do not boil.

Add vegetables only to heat through, then cooked pasta.

Check seasonings. Serve immediately, dividing among heated plates with sprinklings of toasted pine nuts on top.

Pass extra cheese.