Ingredients

• 12 oz. linguine or other long pasta
• 3/4 tsp. kosher salt, plus more
• 1 bunch asparagus (about 1 lb.), trimmed, cut into 1"–1½" pieces
• 1 (10-oz.) bag frozen peas
• 4 Tbsp. cold unsalted butter, cubed
• 1 Tbsp. finely grated lemon zest
• 3 Tbsp. fresh lemon juice
• 1 cup sour cream, divided
• 1 1/2 tsp. freshly ground pepper, plus more
• 6 oz. smoked salmon, sliced into ½" strips
• 1 cup basil leaves

Instructions

1. 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.
2. Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. 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).
3. Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.