Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Before draining, reserve about 250ml (a good mugful) of the starchy pasta water. Drain the pasta and set aside.

Blanch the Veggies: While the pasta is cooking, bring another smaller pan of water to the boil. Add the asparagus pieces and broccoli florets and blanch for just 60-90 seconds until they turn bright green but are still crisp. Immediately drain and run them under cold water to stop the cooking process. Set aside. This step ensures they don't get mushy in the final dish.

Sauté the Aromatics: In a large, deep frying pan or sauté pan, melt the butter with the olive oil over a medium heat. Add the finely diced shallots and cook gently for 3-4 minutes until softened and translucent, but not browned.

Cook the Vegetables: Add the minced garlic to the pan and cook for another minute until fragrant. Be careful not to let it burn. Tip in the diced courgette and cook for 3-4 minutes, stirring occasionally, until it begins to soften.

Add the Blanched Greens: Add the blanched asparagus and broccoli, along with the frozen peas, to the pan. Stir everything together and cook for another 2 minutes until the peas are hot.

Create the Sauce: Pour in the double cream and about 120ml of the reserved pasta water. Bring to a gentle simmer and let it bubble for a minute. What works best for me is to stir continuously at this stage to help the sauce emulsify.

Combine Everything: Reduce the heat to low. Add the cooked pasta to the pan, along with the grated Parmesan cheese, lemon zest, and lemon juice. Use tongs to toss everything together vigorously for about a minute, until the pasta is well-coated and the sauce has thickened slightly. If it seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency.

Finishing Touches: Season generously with salt and freshly ground black pepper to your taste. Stir through the fresh parsley and torn basil leaves. Serve immediately in warm bowls with an extra grating of Parmesan on top.