Serves 4

1 cup broccoli florets
4 ounces baby leek
8 ounces asparagus
1 small fennel bulb
1 cup fresh or frozen peas
1 cup heavy cream
3 teaspoons mixed chopped fresh herbs such as parsley, thyme and sage
12 ounces pen salt and ground black pepper
Fresh grated Parmesan cheese, to serve

1- Divide the broccoli florets into tiny sprigs, Cut the leeks and asparagus diagonally to 2 inch length. Trim the fennel bulb and remove tough outer leaves. Cut into wedges, leaving the layers attached at the root ends so the pieces stay intact.

2- Cook each vegetable separately in boiling salted water until tender- use same water for each vegetable. Drain well and keep warm.

3- Melt the butter in a separate saucepanm and cook the chopped shallot, stirring occasionally, until softened but not browned, stir the herbs and cream and cook for a few mintuesm until slightly thickened.

4-Meanwhile, cook the pasta in boiling salted water for 10 minutes or according to the instructions on the package. Drain well and add to the sauce with all the vegetables. Toss gently to combine and season to taste with plenty if pepper.

5- Serve the pasta hot, with plenty of freshly grated Parmesan cheese