primaveraIngredients:

• Olive Oil - 8 tbsp
• basil (fresh) - 1 bunch
• pine nuts - 1 / 4 cup
• Garlic - 4 cloves
• salt and white pepper - to taste
• butter - 3 tbsp
• Shallot onions - 2 pcs.
• basil - 1 tablespoon
• Broccoli (disassembled into florets) - 1.5 cups
• carrot (diced) - 1.5 cups
• Zucchini - 1.5 cups
• sugar peas - 1.5 cups
• cream (fat) - 2 cups
• Spaghetti - about 1 kg
• Parmesan cheese - 1 / 2 cup

Prepare the pesto: in the processor to mix the olive oil, basil, peanuts and garlic. Season the sauce with pepper and remove for a time.
In a large skillet, melt the butter, add chopped onions Shallot, 1 tablespoon basil, disassembled broccoli florets, carrots, zucchini and peas. Simmer for 3-4 minutes, add cream and bring to a boil. 

Add pre-cooked spaghetti and stir. After you add the pesto, stir and arrange on plates. Sprinkle with grated parmesan.