Prep the vegetables by cutting the broccolini into bite-sized pieces, slicing the snow peas and asparagus thinly, and mincing the garlic cloves.

In a medium saucepan, melt the butter over low heat, then stir in the cream and Parmigiano reggiano until thickened.

Cook the linguine in a large pot of salted boiling water until al dente, around 8-10 minutes, reserving some pasta water before draining.

Heat olive oil in a skillet, sauté mushrooms until golden, then add broccolini, snow peas, asparagus, zucchini, cherry tomatoes, green peas, garlic, salt, and pepper, cooking until vibrant.

Combine drained linguine with the creamy sauce and sautéed vegetables, adding reserved pasta water as needed for consistency.

Finish by tossing in basil leaves and serving warm, topped with toasted pine nuts.