Asparagus and Sausage Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve 2 cups of the pasta cooking water, then drain the pasta.

Meanwhile, in a large Dutch oven, heat the oil over medium-high. Add the sausage and cook, breaking into smaller pieces and stirring occasionally, until browned and crisp, 6 to 8 minutes.

Add the shallot and garlic and stir until fragrant and softened, 2 to 3 minutes.

Add the asparagus and peas, season with salt, and stir until bright green and crisp-tender, 2 to 4 minutes. Use the moisture from the vegetables to scrape the browned bits off the bottom of the pot. Turn off the heat and finely grate the zest of half the lemon over the sausage and vegetables. Set aside until the pasta is ready.

Add 1 cup pasta water, the pasta, and the butter to the Dutch oven. Set over medium and stir vigorously until the pasta is coated. Add more pasta water as needed until glossy.

Off the heat, add the juice from half the lemon and stir to combine. Stir in the basil, then taste for salt and lemon and season as desired. Top servings with Parmesan, if desired.