Step 1

Cook pasta according to package directions, adding peas during last 2 minutes. Meanwhile, using a vegetable peeler, cut asparagus into very thin lengthwise strips. Drain pasta mixture, set aside.

Step 2

In a large skillet, heat oil over medium heat. Add shallots; cook and stir 3 minutes. Add leeks, asparagus and garlic; cook and stir until vegetable are crisp-tender, 3-4 minutes.

Step 3

Turn heat to low. Stir in cream, lemon zest, lemon juice, salt and pepper. Cook, stirring occasionally, until heated through. Stir in pasta mixture, arugula, Parmesan and chives. Sprinkle with basil and, if desired, additional Parmesan cheese before serving.