Spaghetti Primavera

Adapted from Le Cirque Restaurant, New York City)
Total time: 1 hour
4 tablespoons olive oil
Salt
1/2 cup shelled fresh peas
3/4 cup heavy cream
3 tablespoons mascarpone
3 tablespoons unsalted butter
1/4 cup grated Parmesan cheese (about 1 ounce), approximately, plus additional cheese for the table
Freshly ground pepper to taste
2 tablespoons pine nuts
1 cup thinly sliced mushrooms
1 medium-size zucchini, split and sliced 1/8 inch thick
1 cup broccoli flowerets
1/2 cup green beans, preferably haricots verts, trimmed and cut 1 inch long
12 very thin asparagus, cut in 1-inch segments
1 teaspoon finely chopped jalapeno pepper or 1/2 teaspoon red pepper flakes
1 tablespoon finely chopped garlic
3 sprigs basil, leaves only, chopped fine
4 fresh ripe plum tomatoes, seeded and cut in 1/2-inch cubes
1/2 pound spaghetti
2 tablespoons chopped chives
Whole basil leaves for garnish.

1. Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.

2. In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.

3. In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.

4. In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.

5. Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.

6. 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. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.

7. Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.