Add 2 oz. Parmesan, finely grated (about 1 cup), ¼ cup torn basil leaves, 2 Tbsp. fresh lemon juice, and 2 Tbsp. unsalted butter, cut into 1" pieces; stir vigorously, adding splashes of pasta cooking liquid as needed to loosen, until cheese is melted and sauce is smooth and glossy and coats pasta.

Love the bright veggies and that glossy lemon‑butter finish—pure spring on a plate! I always toss a splash of pasta water before adding the cheese; it keeps everything silkier. Do you prefer fresh peas or frozen for that pop of sweetness?