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1
Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil.
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2
Let simmer until ready to cook the pasta.
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3
In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil.
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4
Add the fresh peas and cook for 3 minutes.
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5
Drain, cool the peas under cold running water and drain again.
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6
Set the peas aside.
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7
In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper.
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8
Cook slowly over low heat for 5 minutes.
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9
Remove from heat and set aside.
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10
In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown.
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11
Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes.
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12
Season with salt and pepper to taste.
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13
Stir in the peas and set aside.
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14
Warm the remaining tablespoon of olive oil in a small pan over medium heat.
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15
Add the garlic and basil and cook slowly for 2 minutes.
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16
Do not allow the garlic to color.
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17
Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes.
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18
Mix with the sauteed vegetables.
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19
Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente.
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20
Drain and return the spaghetti to the pot.
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21
Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture.
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22
Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
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23
Pour the spaghetti mixture into a warm bowl.
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24
Sprinkle the remaining vegetables over it.
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25
Decorate with basil leaves and serve grated Parmesan cheese on the side.
