In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt.
2. Meanwhile, in a 10-inch sauté pan, heat extra-virgin olive oil and butter over medium heat.
Add shallots and cook until soft.
Add spring peas, fava beans, asparagus, and ¼ cup vegetable broth.
Cook for 2-3 minutes until vegetables are tender, then add heavy cream.
Season with salt and pepper.
3. Drop pasta into boiling water and cook until tender, about 2-3 minutes; drain.
4. Toss the hot pasta into the sauté pan with the vegetables.
Add ½ cup grated Parmigiano-Reggiano, mix gently and quickly.
Transfer to a warm platter, sprinkle with roasted pine nuts, and serve immediately.