Cream of Pesto Pasta with Asparagus & Corn

This is an excellent recipe; fresh vegetables and good pesto make the difference, it is as creamy as you would like it (single or double cream are both fine) and the heat is necessary, as a foil to the cream - I use dried chili flakes instead of a dried hot pepper, though I am looking for red pepper flakes. It is easy to make and you can substitute other vegetables for the asparagus if it's out of season. It works with any long pasta, linguine is what I use as angel hair I find a bit too fine for the vegetables. A fine vegetarian meal that even carnivores will enjoy. (Bob Blumer is a Canadian chef who lives in California; this is Californian cuisine, I think.)