Spring vegetable pasta

1. Bring a large pot of water to a boil, salt it, and cook the pasta al dente.

2. Meanwhile, heat a large saute pan over medium heat with a few TBS of olive oil. Add in the minced red onion and cook until translucent, about 5 minutes. Throw in asparagus for a few minutes, and lastly add the peas to heat through.

3. Drain the pasta and add to the large saute pan. Toss together with the veggies, a little more olive oil, salt & pepper, lemon zest, basil and parmesan. Top with more basil and parmesan if desired.