Ingredients

• 115g/4 oz broccoli florets

• 115g/4 oz baby leeks

• 225g/8 oz asparagus

• 1 small fennel bulb

• 115g/4 oz fresh or frozen peas

• 40g/1 1/2 oz butter

• 1 shallot, chopped

• 300ml/1/2 pint double cream

• 45ml/3 tbsp mixed copped fresh herbs, such as parsley, thyme and sage

• 350g/12 oz dried penne pasta

• salt and ground black pepper

• freshly grated Parmesan cheese, to serve

Serves 4

Method:

1. Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into5cm/2in lengths.

2. Trim the fennel bulb and remove ant tough other leaves. Cut into wedges, leaving the layers attached at the root ends so the pieces stay intact.

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

4. Melt the butter in a separate saucepan, and cook the chopped shallot, stirring occasionally, until softened but not browned. Stir in the herbs and cream and cook for a few minutes, until slightly thickened.

5. Meanwhile, cook the pasta in boiling salted water for 10 minutes or according to the instructions on the packet. Drain well and add to the sauce with all the vegetables.

6. Toss gently to combine and season to taste with plenty of pepper.

7. Serve the pasta hot, with plenty of freshly grated Parmesan cheese.