Morel mushrooms,soaked in water
French beans,cut into 2 inch pieces
Tomato basil pasta sauce
Heat sufficient water in a deep non stick pan and place a silicon colander in it. Put the pasta in the colander, add salt and cook. Drain the morels and slice roughly.
Heat olive oil in a non stick pan. Keep another sieve over the pasta and put the beans in it and let them cook along with the pasta. Cut asparagus into 2 inch pieces and add to the beans and cook for 2 minutes.
Drain the beans and asparagus and add to the pan. Add salt, morels, crushed red chillies, pinenuts, lemon zest and cream and mix well. Heat another non stick pan, add the tomato basil sauce.
Rinse the bottle with a little water and add to the sauce and mix well. Tear basil leaves and add. Drain pasta and add to the sauce and mix.
Grate parmesan cheese over the pasta and mix.Transfer the pasta into a serving bowl, top with the vegetables and serve hot.