VEGETABLES: Hope you'll like this version of vegetables & pasta which is a meal in itself.

PASTA WITH BEANS AND MUSHROOMS:

½ lb. dried rigatoni pasta                                             

2 tbsp. olive oil                                   

1 lb. shelled broad beans                                              

salt to taste

sauce:

    2 tbsp. olive oil                                           

    2 shallots, finely chopped

    1 clove garlic, crushed                                 

    12 oz. morel mushrooms, chopped                          

    2-3 tbsp. chopped sun-dried tomatoes         

    2 tbsp. chopped parsley

    1 cup strained tomato pulp                          

    4 tbsp. 18% cream

    salt and pepper

freshly-grated Parmesan cheese and sprigs of parsley to garnish

Heat 2 tbsp. olive oil in a saucepan over medium heat until hot and cook shallot and garlic for 3-4 minutes or until softened and beginning to colour. Stir in sun-dried tomatoes, mushrooms and parsley. Cook for 2 minutes, stirring constantly. Stir in tomato pulp and simmer mixture for 5-6 minutes. Stir in cream, salt and pepper to taste. Cook gently to heat through. Keep warm.

Cook rigatoni in a large pot of salted water until al dente. Remove with tongs, drain and transfer to a large bowl. Keep warm.

Bring water back to a boil and add broad beans. Cook for 5-6 minutes, or until tender. Drain and add to rigatoni together with 2 tbsp. olive oil. Toss well together.

Gently reheat sauce, do not boil. Add half of the sauce to the bowl of pasta and beans. Toss well and transfer to warm serving bowls. Pour remaining sauce over each serving, sprinkle with grated cheese and garnish with parsley to serve.