Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a large mugful) of the starchy cooking water. Drain the pasta and set aside.

Blanch the Vegetables: While the pasta is cooking, bring a smaller pan of water to a boil. Add the asparagus pieces and peas and blanch for just 1-2 minutes until bright green and tender-crisp. Drain immediately and run under cold water to stop the cooking process. This step ensures they retain their colour and bite.

Sauté the Aromatics: In a large, deep frying pan or sauté pan, heat the olive oil over a medium heat. Add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Cook the Softer Veggies: Add the courgette half-moons to the pan and cook for 4-5 minutes, stirring occasionally, until they are just tender and have a little colour. Season with a pinch of salt and pepper.

Build the Sauce: Pour the vegetable stock into the pan, scraping up any flavourful bits from the bottom. Let it simmer and reduce by about half. Lower the heat and stir in the double cream, lemon zest, and lemon juice.

Combine Everything: Add the cooked pasta, the blanched asparagus and peas, and the halved cherry tomatoes to the pan with the sauce. Toss everything together gently to combine. I find that using tongs works best for this part.

Finish and Emulsify: Sprinkle in the grated Parmesan cheese and toss continuously until the cheese has melted and the sauce begins to thicken. I used to struggle with this dish until I discovered this technique: add a splash (about 60ml) of the reserved pasta water and keep tossing. The starch in the water will help the sauce cling beautifully to the pasta, creating a luscious, creamy consistency. Add more pasta water, a tablespoon at a time, if it seems too thick.

Serve: Stir through the fresh parsley and torn basil leaves. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately in warm bowls, with extra grated Parmesan on top.