Bring a pot of salted water to the boil, and cook penne.
Meanwhile, prep asparagus by snapping the woody end off and cutting into bite-sized pieces; pod the broad beans; finely chop a bunch of garlic shoots and dill (or other bright-flavoured herbs); dice some salami (or other cured meat of your choice).
In olive oil a very hot skillet, render the salami until a bit crispy, then add the broad beans and asparagus. Toss well in the now-flavoured oil, then pour in a cup of white wine, and boil til almost evaporated, then add a large knob of butter and the fresh dill and garlic. After about a minute, add a cupful of cream, bring back to the boil, and add some of the water from the pasta. This can boil for a while, but if your timing doesn’t quite work out just add more water from the pasta if it starts to dry out.
When the pasta is almost cooked, add to the primavera sauce, and continue to cook over high heat (this finishes cooking the pasta whilst also incorporating the flavours of the sauce into the pasta itself.) Add some parmesan, season to taste, and serve.