Broccoli & asparagus fusilli
Bring a large saucepan of lightly salted water to the boil. Add the fusilli and oil and cook until al dente. Drain, return to the pan with a very little of the cooking liquid, cover and keep warm.
Meanwhile, steam the broccoli, courgettes, asparagus and mangetout over a pan of salted boiling water until they are just beginning to soften. Remove from the heat and refresh in cold water. Drain and set aside.
Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for 3 minutes, then drain.
Put the butter and stock in a saucepan over a medium heat. When the butter has melted, add the vegetables, and toss until heated through. Stir in the cream, and heat through gently without boiling. Season with salt and pepper.
Transfer the pasta to a warmed serving dish, and stir in the parsley. Spoon the sauce over the pasta, then sprinkle the Parmesan over the top. Serve immediately