Recipe: Bring 2-3 litres of salty water to a boil and cook the capellini according to the package instructions, usually 3 minutes or so. Blanch the snap peas and broccoli in a strainer in the same water with the capellini. In a large heavy skillet, heat the olive oil and sauté the red peppers together with the garlic for 4 minutes. Add the blanched vegetables, pesto sauce and cherry tomatoes, and sauté for 3 minutes more. Add the drained capellini and chicken base (if using) and toss well. Serve the Capellini Pesto Primavera immediately with some freshly grated Parmigiano Regiano cheese. This recipe is for 3-4 portions of capellini pasta.