in a large saucepan of boiling salted water, Place the pasta and cook accordingly to the package instruction.
In a second saucepan, bring some water to the boil. Add a sprinkle of salt and bicarbonate of soda if desired. This will help the greens to keep greener!
Once boiling, add the broccoli florets and blanch for 2-3 minutes, add the peas for the last 30 seconds to cook them slightly too. Remove from the heat and quickly pour in a colander.
Meanwhile, in a sauté pan, drizzle some oil and add the shallot and garlic if using.
Sauté for 30 seconds then add the broccoli, pea, and spinach leaves.
add the mascarpone, pesto, lemon zest and juice, Dijon mustard. Stir to break the mascarpone and combine into the mixture. Once the mascarpone is melted, toss to coat the vegetables and and Parmesan. Season well with salt , pepper and a pinch of chilli flakes.
Once the pasta are cooked, remove from the heat and drain most of the water. Retain a little to help bind with the sauce if needed.
Add the pasta to the sauce and return to a low heat. Toss until the sauce grips to the pasta. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan.