Blanch each vegetable separately in boiling salted water for 2 to 3 minutes, until just barely tender. Drain and rinse under cold running water to halt the cooking process

This step can be done 4 to 6 hours before you are ready to serve

Store the blanched vegetables in a covered container in the refrigerator

(Note: If you are substituting cherry tomatoes or mushrooms for the vegetables above, do not blanch

Instead, saute in a little olive oil with a minced garlic clove

Cook tomatoes until soft; they should still retain their shape

Cooking mushrooms for about 3 minutes.)Melt the butter in a large saucepan

Stir in the cream and Parmesan cheese

Cook over low heat until the cheese is melt- ed

Keep warm

Heat the olive oil in a large skillet

Add the pine nuts and cook over medium-low heat until pale gold

Add the garlic, blanched vegeta- bles,and parsley

Stir gently until the vegetables are heated through, 3 to 5 minutes

Remove from the heat and keep warm in a large bowl

To serve, pour the warm cream sauce over hot pasta (spaghetti or fusilli is recommended) and toss thor- oughly

(If the sauce is too thick, thin with addi- tional cream.) Add one-third of the vegetables to the pasta and toss again

Season with salt and pep- per

Divide the pasta among 4 heated plates and spoon the remaining vegetables over each serving

Serve immediately

Serves 4.