Serves 4 as an entree or 6 to 8 as an appetizer course.

INGREDIENTS

• 1/4 Cup Olive oil [The good stuff, please!]
• 4 Quarts Water, lightly salted. [I prefer to use a 50/50 blend of water and chicken stock.]
• 3/4 Cup Fresh or frozen peas, shelled.
• 1 Cup Broccoli florets.
• 2 Small zucchini, halved and sliced 1/4 inch thick.
• 3/4 Cup Green beans, trimmed and cut into 1 inch lengths.
• 12 Thin asparagus spears. Trimmed and cut into 1 inch lengths.
• 3 Tbs Pine nuts.
• 1 Cup White mushrooms, thinly sliced. [I prefer to use a variety of various types.]
• 1 Tsp Jalapeno pepper, minced. [You may substitute dried, crushed red pepper flakes, to taste.]
• Salt and freshly ground black pepper to taste.
• 1 Tbs Garlic, minced.
• 2 Medium, fresh ripe tomatoes, skinned, seeded and cut into 1/2 inch cubes. [You may substitute quartered cherry tomatoes.]
• 3 Sprigs fresh basil leaves, coarsely chopped.
• 1/4 Cup Unsalted butter.
• 1/4 Cup Chicken stock.
• 1 Cup Heavy cream.
• 1/4 Cup Mascarpone or regular cream cheese.
• 1/3 Cup Parmesan cheese. [The good stuff, please!]
• 1 Pound Fine spaghetti or linguine.
• 1/4 Cup Scallions cut into 1/4 inch rounds.

PREPARATION

1. Place lightly salted chicken stock/water mixture or water in large pot and bring to a boil. Add 1 Tbs olive oil to pot. Reduce heat to a simmer until ready to cook the pasta.
2. Bring 1 quart of water to a boil in a 2 quart saucepan. Add 1/2 Tbs salt. You are now going to par-boil each vegetable separately, using the same water.   Add the peas to the boiling water and cook about 1 minute or until crisp tender. When cooked, drain immediately and plunge into an ice water bath. Remove, drain and set aside.
3. Repeat the same cooking procedure as above for each of the remaining vegetables. Cook broccoli for about 2 minutes. Cook zucchini for about 3 minutes. Cook green beans for about 3 minutes. Cook asparagus for about 2 1/2 minutes.
4. Heat 2 Tbs olive oil in a large saute pan over high heat and toast the pine nuts until light brown. Remove and reserve. To the same pan add the mushrooms, broccoli, zucchini, green beans, asparagus, jalapeno pepper and cook, stirring gently, for about 5 minutes. Season with salt and pepper to taste. Stir-in the peas and reserve.
5. In a small saucepan, heat 1 Tbs olive oil, over medium heat, and saute half the minced garlic for 2 minutes. Add tomatoes and salt and pepper to taste and cook an additional 3 to 4 minutes. Add basil and reserve.
6. In a large saucepan heat 3 Tbs olive oil and saute the remaining garlic. Add the vegetable mixture and cook until just heated through, stirring gently. Reserve.
7. Melt the butter in a medium saucepan. Add chicken stock, heavy cream, mascarpone or cream cheese, parmesan cheese, a pinch of salt and freshly ground black pepper. Cook over low heat for about 5 minutes.
8. Return pasta water to a rapid boil. Add pasta, stir and cook for about 6 minutes, or until al dente. Drain.
9. Place the pasta in a large skillet, add the cream sauce, and gently blend over medium heat. Add half of the vegetable mixture and all of the tomato mixture. Toss gently for about 2 minutes, making sure the mixture is steaming hot. Add scallions and reserved pine nuts. Toss gently. Briefly reheat balance of vegetables. To serve family style; place pasta mixture in a large decorative serving bowl and top with remaining vegetables. Decorate with basil leaves. For individual service; place about a cup of the pasta mixture on a plate, top with 2 Tbsp of remaining vegetable mixture and decorate with basil leaves.

Serve with freshly grated parmesan cheese.