INGREDIENTS:

• 8 oz whole-grain fusilli or gemelli pasta

• 1 cup frozen shelled edamame

• 1 1/2 cups sugar snap peas, halved through center

• 1 cup sliced cremini mushrooms

• 1 cup broccoli florets

• 1 cup sliced radishes

• 1 cup halved grape or cherry tomatoes

• 1/4 cup minced shallots

• 1/2 tsp red pepper flakes

• 1/4 cup grated Parmesan cheese

• 1/4 cup toasted unsalted pine nuts

• 1/2 cup chopped fresh basil

Basil Cream Sauce:

• 1 clove garlic, roughly chopped

• 1 cup fresh basil

• 1 cup buttermilk

• 1/4 cup roughly chopped shallots

• 3 tbsp plain Greek yogurt

• 1/2 tsp ground black pepper

PREPARATION:

1. Bring a large pot of water to a boil. Add pasta, cover and return to a boil. Reduce heat to a simmer and cook for 5 minutes; add edamame and cook for 4 minutes. Add peas, mushrooms broccoli and radishes and cook until vegetables are tender, about 1 more minute. Drain.

2. Meanwhile, in a blender, purée sauce ingredients until smooth, 1 to 2 minutes.

3. Return pasta mixture to pot and add tomatoes, shallots and pepper flakes. Stir in sauce, cheese and nuts. Heat on low and cook, stirring occasionally, until just warmed through. To serve, top with basil.