Step 1

Boil the pasta in well-salted water until al dente. Reserve at least ½ cup of the pasta cooking water.

Step 2

While the pasta cooks, wash and prep the vegetables:-Snap the woody stems from the asparagus and cut the asparagus into 2 inch pieces.-Quarter the baby bella mushrooms.-Slice the leek thinly, including the green parts. Transfer to a bowl of water and agitate the leeks to remove any dirt/debris collected in the layers. Drain and rinse 1-2 more times.-Slice the zucchini into half moons.-Mince the garlic.

Step 3

In a large skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the vegetables and garlic. Don't add salt yet as this will draw out moisture and can make the vegetables mushy instead of golden.

Step 4

Saute until softened and golden, 8-12 minutes, depending on the pan size. Stir every few minutes so that the veggies cook evenly.

Step 5

After draining the pasta, use that same pot to make the sauce. Over medium to medium-low heat, add the remaining 1 tablespoon of butter, miso, salt, and ½ cup of heavy cream. Whisk to combine. Add in the remaining ½ cup of heavy cream, 1/2 cup of freshly grated Parmesan, and the zest of a lemon.

Step 6

Simmer very gently over medium-low, until thickened and creamy. If the sauce is very thick, add in 1/4 cup to 1/2 cup of the reserved pasta water.

Step 7

Return the pasta to the pot, tossing to combine in the sauce. Stir in the peas and vegetables. Serve garnished with slices of lemon and additional Parmesan, to taste.