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1
Preheat the oven to 300.
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2
Spread the pine nuts in a pie plate and toast for about 12 minutes, or until golden.
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3
In a small skillet, heat 2 tablespoons of the olive oil.
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4
Add the tomatoes, 1/4 cup of the parsley, the basil and 1/2 teaspoon of the garlic and cook over moderate heat, stirring, until the tomatoes soften, 2 or 3 minutes.
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5
Season with salt and pepper.
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6
Bring a stockpot of water to a boil.
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7
Add the broccoli, snow peas, zucchini and asparagus, bring back to a boil and blanch for 30 seconds.
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8
Using a slotted spoon, quickly transfer the vegetables to a colander.
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9
Rinse under cold running water to stop the cooking.
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10
Drain and pat dry.
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11
Return the water to a boil and add salt.
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12
Add the spaghetti and boil until al dente, about 11 minutes.
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13
Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil.
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14
Add the mushrooms and the remaining 1 tablespoon of parsley and 1/2 teaspoon of garlic.
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15
Cook over moderately high heat, stirring occasionally, until the mushrooms are lightly browned.
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16
Add the blanched vegetables and the baby peas and toss over high heat until most of liquid has evaporated and the vegetables are just tender.
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17
Reheat the tomato sauce.
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18
Drain the spaghetti and return it to the stockpot.
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19
Add the chicken stock, Parmesan, cream and butter and stir over low heat until the cheese melts.
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20
Add the vegetables, season with salt and pepper and toss thoroughly.
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21
Transfer the spaghetti to 6 plates, top with the tomato sauce and serve.
