Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions).
Add asparagus and continue to cook, stirring, 1 minute.
Add peas and continue to cook until cooked through, about 1 minute more.
Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 2/3 sour cream, pepper and salt.
Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
Divide pasta among bowls. Top with salmon, basil, and remaining 1/3 cup sour cream. Season with lots of pepper.
Ingredients
Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions).
Add asparagus and continue to cook, stirring, 1 minute.
Add peas and continue to cook until cooked through, about 1 minute more.
Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 2/3 sour cream, pepper and salt.
Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
Divide pasta among bowls. Top with salmon, basil, and remaining 1/3 cup sour cream. Season with lots of pepper.