Bring the stock the boil and add your pasta to a double boiler pasta pot. Cook for 7 minutes, until very al dente. Remove and dress with oil.
Add your peas, broad beans, asparagus and spring greens. Boil for 1 minute. Add your herbs, oil, pine nuts, garlic, lemon and salt. Stick blend until smooth. Return your pasta and the parmesan. Stir to combine and remove from heat.