Instructions: Add salt and 2 tablespoons olive oil to a large pot of boiling water. Reduce heat to a low simmer until ready to cook pasta.

Combine cream, mascarpone, butter and Parmigiano in a small pot over low heat. Cook for five minutes or until lightly thickened. Set aside and keep warm.

Heat 2 tablespoons of olive oil in a pan over high heat. Add pignoli and toast until a light brown. Add mushrooms, zucchini, broccoli and peas (if using); toss well for five to seven minutes. Add salt and pepper to taste. Set aside and keep warm.

Heat 2 tablespoons of olive oil in another pan on medium heat. Add garlic and basil, and cook for two minutes. Do not let garlic brown. Add tomatoes, salt and pepper, and cook three to four minutes more.

Bring pasta water back to a boil and cook spaghetti in it until al dente

(slightly chewy).

Drain spaghetti, then return to pot. Add cream sauce, chopped parsley, vegetables and tomatoes. Toss well for two minutes and add a little more Parmigiano.

Serve immediately in warmed bowls.

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