Preparation: 20 minutes
Cooking: 10 minutes
4 servings

Sweet English peas and asparagus are abundant in the spring. For this pasta, these two flavors are paired with fragrant basil a mildly sweet Meyer lemons. If Meyer lemons aren't available, you can use regular lemons, but reduce the quantities of juice and zest; regular lemons are more tart in flavor than mild Meyers.

Tools: small sauté pan, large pot, paring knife, box grater or citrus zester, citrus reamer, colander, vegetable peeler

1 bunch thick asparagus (about 8 spears)
1 Tbsp butter or olive oil
2/3 cup heavy cream
Minced zest and juice of 1 or 2 Meyer lemons
Kosher salt and pepper
¾ cup freshly shelled English peas
1 lb fresh fettuccine
Leaves from several sprigs fresh basil
Shaved or grated Parmesan or pecorino cheese for garnish

To prepare the asparagus, snap off the tough, woody ends of the spears and, if the skin is fibrous, peel it starting from just below the tops. With a sharp paring knife, cut the asparagus on the diagonal into pieces about 1/8 inch thick. In a small sauté pan, melt the butter over medium heat. Add the asparagus and sauté for 2 minutes. Reduce the heat to low, add the cream, and heat until warm. Add lemon zest, salt, and pepper to taste. Do not allow the mixture to boil.

Bring a large pot of water to a boil. Add the peas and cook for 30 seconds. Add the pasta and cook until the pasta is tender and rises to the surface, 30 seconds-5 minutes, depending on freshness. Stir occasionally so that the noodles cook evenly. Drain the pasta and peas, reserving a few tablespoons of the cooking water.

Return the pasta and peas to the pot and season with salt. Pour the asparagus-cream mixture over the pasta and toss to coat thoroughly. Add the reserved pasta cooking water as needed to loosen the sauce. Tear some of the basil leaves into pieces and add along with lemon juice to taste and additional salt to taste to balance the flavors. Serve at once in warmed pasta bowls sprinkled with additional torn basil leaves and pepper, garnished with cheese.