Pasta Primavera

• 1 bunch asparagus, cut into thirds
• 1 cup peeled broad bean
• 1 cup peas
• 350 g bucatini pasta or 350 g other preferred pasta
• 2 tablespoons olive oil
• 5 slices prosciutto, chopped
• 2 garlic cloves, chopped
• 1 teaspoon chili flakes
• 2 zucchini, halved and chopped
• 12 pint yellow grape tomatoes, halved
• 12 cup white wine
• 12 cup light cream
• 1 teaspoon lemon, zest of, grated
• 12 cup torn basil leaves
• 14 cup toasted pine nuts (optional)
• parmesan cheese, to serve

1. Bring a large pot of salted water to the boil.
2. Add asparagus and broad beans and cook for 3-4 minutes.
3. Add peas and cook a further minute.
4. Remove using a slotted spoon and plunge into cold water.
5. Add pasta and cook according to packet instructions.
6. Heat olive oil a frying pan.
7. Add garlic and chilli and cook for 30 seconds.
8. Add prosciutto and cook for 2-3 minutes.
9. Add zucchini, tomatoes and lemon zest and cook until slightly softened.
10. Add wine and simmer for 1 minute.
11. Pour cream and add the asparagus, beans, peas and drained pasta.
12. Cook until warmed through.
13. Stir through basil and serve sprinkled with parmesan.

peeled broad bean, peas, bucatini pasta, olive oil, garlic, chili flakes, zucchini, yellow grape tomatoes, white wine, light cream, lemon, torn basil, nuts, parmesan cheese

Taken from www.food.com/recipe/pasta-primavera-70777 (may not work)