Pasta primavera

Pangritata

• 1 garlic clove
• 40 g ciabatta bread (approx. 1 slice), cut into pieces (2 cm)
• 1 sprig fresh parsley, leaves only
• 20 g olive oil
• 30 g pine nuts

Vegetable pasta

• 100 g Parmesan cheese, cut into pieces (approx. 2 cm)
• 2000 g water
• 100 g broccoli, broken into florets
• 100 g zucchini, cut into thin slices (approx. 5 mm)
• 1 bunch asparagus, trimmed and cut into thirds
• 50 g sugar snap peas, cut into slices
• 2 sprigs fresh flat-leaf parsley, leaves only
• 1 sprig fresh basil, leaves only, plus extra for garnishing
• 2 garlic cloves
• 100 g fresh mushrooms, cut into quarters
• ½ tsp dried chilli flakes
• 60 g olive oil
• 250 g cherry tomatoes, cut into halves
• 1 tsp salt, plus extra to season
• 1 pinch ground black pepper, plus extra to season
• 500 g fresh pasta (see Tips)
• 60 g salted butter
• 180 g double cream