Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, following package directions. Reserve 1 cup of pasta cooking water, then drain.

You want the pasta to have a slight bite because it will finish in the sauce.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the sliced garlic and sauté until fragrant and pale golden; be careful not to let it brown too much.

Add the asparagus pieces and a pinch of salt. Sauté for 3–4 minutes until they turn bright green and begin to soften.

Toss in the peas and cook for another 1–2 minutes; the peas should pop with sweetness when bitten.

Turn the heat down to low. Stir in lemon zest and juice, then add the cream or ricotta if using.

If it feels dry, add a splash of the reserved pasta water to loosen it.

Add the drained pasta to the skillet and toss to combine.

Sprinkle in the grated Parmesan and chopped basil, adding more pasta water a little at a time until the sauce becomes silky and coats every strand. Taste and season with salt, pepper, and red pepper flakes.

Serve immediately with extra Parmesan, a drizzle of olive oil, and a scattering of basil.

The finished dish should smell of lemony brightness with a creamy, comforting finish.