2 cups broccoli florets
2 cups julienned carrots
2 cups julienned turnips
2 cups cauliflower florets
1/4 cup olive oil
3 garlic cloves, peeled and finely minced
2 cups sliced leeks
1/2 cup fresh, chopped herb combination (basil, chervil and parsley is nice)
Salt, as needed
1 pound fresh or dried pasta, such as linguine
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper, to taste
1/2 cup lightly toasted pine nuts

In a large pot of boiling water, blanch the broccoli, carrots, turnips and cauliflower separately, lifting each batch out as soon as vegetables are tender but still holding their shapes (broccoli will only take about 1 minute; carrots and turnips, about 3 minutes, cauliflower, about 2 minutes). Drain into a colander and rinse under cold, running water to halt cooking process; set aside.

In a large pan, heat the olive oil over medium heat. Add the garlic and leeks and saute until leeks are tender. Add the herbs and blanched vegetables and saute just until heated through. Transfer about half of mixture to a bowl, cover to keep warm and set aside.

Meanwhile, bring a large pot of salted water to boil. Drop in the pasta and cook, stirring frequently, until tender but still firm to the bite (al dente). Drain, then transfer to pan with vegetable mixture. Add the cheese, salt and pepper; toss to mix well. To serve, spoon pasta onto 6 individual serving plates then top each one with some remaining vegetables and a portion of the pine nuts. Serve immediately, offering additional cheese at the table.

Makes 6 generous servings.