Directions

• Bring a large pot of salted water to a boil. Add peas and cook until just tender, about 2 minutes. Using a slotted spoon, transfer peas to a small bowl. Add spaghetti to boiling water and cook just until al dente, about 9 minutes. Reserve 3/4 cup pasta water, then drain pasta.
• While pasta is cooking, heat oil in a 10-inch skillet over medium. Add asparagus and cook, stirring occasionally, until just tender, about 3 minutes. Add peas and mushrooms, and 1/2 teaspoon salt and cook 2 minutes more. Turn off heat and set pan aside.
• In a large bowl, whisk together eggs and Parmesan. Add drained pasta and 1/2 cup reserved pasta water and toss to coat well, adding more if necessary.
• Fold in asparagus, mushroom and pea mixture, along with lemon zest, lemon juice, and basil. Season pasta with 1/4 teaspoon pepper and additional salt if necessary. Divide among bowls and top with extra Parmesan and basil if desired.