At what point you cook the pasta for this recipe depends a bit on the type of pasta you use. For penne, I put the pasta on about halfway through the recipe.
Take a large pan of water and add plenty of salt to it. You will use this water to briefly boil the vegetables and cook the pasta.
Once the water is boiling add the broccoli florets. Cook these for about 2-3 minutes and remove from the pan with a slotted spoon. Now add the sugar snaps and cook them for 5 minutes. Take these out as well. Finally, add the asparagus pieces and cook for about 1 minute. Drain all the vegetables in a colander. To stop the cooking process, you can briefly rinse them with cold water.
Now add the broth and bring to a boil. Add the cream and all the vegetables. Also now add the peas. Stir everything well. Now turn the heat down low until it is just near boiling point.
Add the parmesan cheese to the sauce and stir everything well. You should have a firm sauce but not too thick. If it is too thick add some extra broth or cream.
Now cook the pasta according to the directions on the package. Drain and stir the pasta into the sauce. Stir some of the chopped basil into the sauce.
Serve with extra basil on top and additional parmesan cheese if desired.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.