2 tbsp. olive oil
2 tbsp. butter
½ lb. white mushrooms, thinly sliced
A small bundle of thin asparagus—trimmed of tough ends, then sliced on an angle
1 leek or 4 to 5 spring onions, white and light-green parts only, thinly sliced on an angle
1 zucchini, halved lengthwise and thinly sliced on an angle
½ cup shelled fresh peas or frozen peas, thawed
Salt and pepper
½ cup white wine
1 cup heavy cream
A few grates of nutmeg
1 lb. spaghetti
½ cup pine nuts
2 tbsp. olive oil
1 pt. golden cherry or grape tomatoes, halved
2 large cloves garlic, thinly sliced or chopped
A handful of small fresh basil leaves
1 cup grated Parmigiano-Reggiano
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the butter. When it foams, add the mushrooms and cook, stirring often, until lightly browned, about 5 minutes. Add the asparagus, leek, zucchini, and peas; season with salt and pepper. Cook, tossing often, until the zucchini and asparagus are crisp-tender, about 4 minutes. Add the wine and stir until absorbed, about 2 minutes. Stir in the cream. Reduce heat to low. Season the sauce with a little nutmeg and white pepper. Let the sauce gently simmer until slightly reduced and thickened, about 3 minutes.
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta.
In a medium skillet, stir the pine nuts over medium heat until toasted, about 4 minutes. Transfer to a plate and let cool. Increase heat to medium-high. Add 2 tbsp. oil to the skillet, two turns of the pan. Add the tomatoes and garlic; season with salt. Cook, tossing often, until the tomatoes release their juices, about 2 minutes. Add the basil; stir just until wilted, about 1 minute. Remove the skillet from heat.
Toss the pasta, cooking water, and half the Parm with the sauce. Transfer to shallow bowls or a large serving bowl. Top with the tomatoes, pine nuts, and remaining Parm.