1. Snap off the woody ends of the asparagus and cut the stalks into 3 cm pieces; slice the courgette into half-moons, halve the cherry tomatoes and thinly slice the garlic.
2. Put the penne on to cook in plenty of salted water; add the asparagus and peas to the pasta for the last 3 minutes of cooking.
3. Meanwhile, in a wide frying pan, fry the courgette in the olive oil over medium-high heat for 3-4 minutes until golden at the edges, then add the garlic and fry together for 1 minute.
4. Add the cherry tomatoes and toss for 2 minutes until they just begin to soften.
5. Drain the pasta with the asparagus and peas (keeping a little cooking water), tip into the pan, add the butter, lemon zest, parmesan and a splash of cooking water and toss until the vegetables and pasta are coated in a glossy sauce.
6. Serve with freshly ground pepper and torn basil.
Tip: Don't overcook the vegetables: they should stay bright green and crisp - that's what makes the dish "spring-like".
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