Lemony Pasta Primavera with Asparagus and Edamame

Bring a large pot of salted water to a boil. Set up a large bowl of cold water next to the stove and add ice. Generously add salt to the cold water as well.

Once the water is boiling, add the asparagus, sugar snap peas, edamame, and frozen peas. If your asparagus is very thick, add them about a minute before adding the other ingredients. Blanch the vegetables in the boiling water until they turn bright green, about a minute. Then use a slotted spoon to immediately remove the vegetables from the boiling water and place them in the ice bath. Set the ice bath aside while you continue cooking.

Return the water to a boil then add the pasta and cook until al dente, then drain (reserving some pasta water) and set aside.

Add the butter to the now-empty pot and melt over medium heat. Add the shallot, garlic, red pepper flakes, and tomatoes and sauté until the tomatoes start to break down, about 3 minutes. Add the pasta, the blanched vegetables, Parmesan, lemon zest, lemon juice, herbs, and ground pepper. Stir everything together until the cheese melts and a sauce forms; if the pasta is dry, add a spoonful of pasta water or drizzle on olive oil and continue stirring until you reach the right consistency.