Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes for most shapes. Reserve 1/2 cup pasta water, then drain the pasta.

While the pasta cooks, add the asparagus pieces to the boiling water for 1 minute, then scoop them out and plunge into ice water to keep the color bright.

Heat 3 tbsp olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and sauté for 30-45 seconds until fragrant – do not let the garlic brown.

Add cherry tomatoes and thawed peas to the skillet and cook for 2-3 minutes until tomatoes just begin to soften. Add blanched asparagus and sliced radishes and toss to warm through for about another 1-2 minutes.

Add drained pasta to the skillet along with the lemon zest, lemon juice, and 1/2 cup reserved pasta water. Toss vigorously for 1-2 minutes until the sauce becomes glossy and clings to the pasta. If you need more silkiness, add 1-2 tbsp extra reserved pasta water.

Stir in 1/4 cup grated Parmesan and 2 tbsp chopped basil. Season with salt and pepper to taste.

Transfer to warm bowls, sprinkle extra Parmesan, a drizzle of olive oil, and more basil. Add a crack of black pepper and an extra squeeze of lemon to lift each serving.