Spaghetti Primavera

Ingredients

• 1/3 cup pine nuts
• 1/4 cup plus 2 tablespoons olive oil
• 2 medium tomatoes, coarsely chopped
• 1/4 cup plus 1 tablespoon finely chopped flat-leaf parsley
• 1/4 cup minced basil
• 1 teaspoon finely minced garlic
• Salt and freshly ground pepper
• 2 cups broccoli florets, cut into 1-inch pieces
• 1/2 pound snow peas, trimmed and halved crosswise
• 2 small zucchini, quartered lengthwise and sliced 1/4 inch thick
• 6 asparagus stalks, peeled and sliced 1/4 inch thick
• 1 pound imported spaghetti
• 1/2 pound mushrooms, thinly sliced
• 1 cup thawed frozen baby peas
• 1/4 cup chicken stock or canned low-sodium broth
• 1 to 1 1/2 cups freshly grated Parmesan cheese
• 2/3 cup heavy cream
• 6 tablespoons butter, cut into small pieces

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