Pasta Primavera with Peas

From the garden

• 1½ cups shelled peas — fresh from about 1 1/2 lb of pods, or frozen
• 2 medium carrots, sliced into thin half-moons
• 1 medium zucchini or summer squash, quartered lengthwise and sliced
• 3 cloves garlic, minced
• ½ cup fresh basil, torn

From the pantry

• 12 oz penne or fettuccine
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup heavy cream
• ¾ cup grated parmesan — plus more for serving
• 1 lemon (optional) — zest only
• salt — for the pasta water and to taste
• black pepper

1. Boil the pasta in well-salted water until just shy of al dente. Scoop out 1 cup of the cooking water before draining.
2. Meanwhile, heat the olive oil and butter in a wide skillet over medium-high heat. Cook the carrots 3–4 minutes until beginning to soften, then the squash 3 minutes more until both are crisp-tender with a little color.
3. Add the garlic and cook 30 seconds, then the peas, and cook just 2 minutes — fresh peas should stay bright green and sweet.
4. Pour in the cream, let it bubble a minute, then add the pasta, half the reserved water, and the parmesan. Toss over low heat until the sauce turns silky and clings to the pasta, loosening with more water as needed.
5. Season with salt and black pepper and fold in the basil and lemon zest off the heat. Serve with more parmesan at the table.