Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   olive oil
   1      bunch         fresh basil
     1/4  cup           pine nuts
   4                    garlic cloves
                        salt -- (to taste)
                        white pepper -- (to taste)
   3      tablespoons   butter
   2                    shallots -- chopped
   1      tablespoon    fresh basil -- chopped
   1 1/2  cups          broccoli -- (tiny florets)
   1 1/2  cups          carrots -- julienned
   1 1/2  cups          zucchini -- julienned
   1 1/2  cups          snow peas
   2      cups          heavy cream
  32      ounces        angel hair pasta
                        cooked al dente
     1/2  cup           parmesan -- freshly grated

Preparation:

In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside. In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente. Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper. On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.