Step 1

Place pine nuts in an oven bag. Use kitchen string to secure. Cook, shaking every minute, on high/800watts/100% for 3-4 minutes or until toasted.

Step 2

Place the pasta in a 3L (12-cup) capacity microwave-safe bowl. Cover with boiling water. Cook, uncovered, stirring occasionally, on high/800watts/100% for 12 minutes or until al dente. Drain.

Step 3

Arrange the vegetables in a shallow microwave-safe dish in order of their density, as microwaves cook food from the outer edge to the centre. Place the broccoli, with water clinging, around the edge of the dish, with the stems facing towards the outside, followed by the asparagus, and place the peas in the centre. Cover with plastic wrap. Cook on high/800watts/100% for 5 minutes or until the asparagus is bright green and tender crisp. Set aside, covered, to keep warm.

Step 4

Place the butter in a 2L (8-cup) capacity microwave-safe bowl and heat, uncovered, on high/800watts/100% for 30 seconds or until butter melts. Stir in the flour. Cook, uncovered, on high/ 800watts/100% for 1 minute or until foaming. Gradually whisk in the milk until smooth. Cook, uncovered, on medium/500watts/50%, stirring every 2 minutes, for 10 minutes or until mixture boils and thickens. Stir in the parmesan and cheddar. Season with pepper.

Step 5

Add the vegetables and the cheddar mixture to the pasta and stir until well combined. Divide among serving bowls and sprinkle with pine nuts to serve.