Chef John's Pasta Primavera

Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

1 bunch fresh basil

3 cups chicken broth, divided

½ cup olive oil

2 cloves garlic

1 pound fettuccine pasta

2 tablespoons olive oil

1 large leek, white and light green parts only, chopped

1 bunch green onions, chopped

2 jalapeno peppers, seeded and diced

2 pinches salt

2 zucchinis, diced

1 cup chopped sugar snap peas

½ cup shelled English peas

1 bunch asparagus, stalks diced, tips left whole

½ cup grated Parmesan cheese, or as needed

Directions at allrecipes.com

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