Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

While pasta cooks, bring a separate pot of salted water to a boil. Add asparagus and snap peas; blanch for 2 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Drain again.

In a large skillet over medium heat, melt butter with olive oil. Add garlic and sauté for 1 minute until fragrant, do not brown.

Pour heavy cream into the skillet. Stir in lemon zest and juice. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

Add blanched asparagus, snap peas, thawed peas, and cherry tomatoes to the skillet. Toss to coat in sauce. Add drained pasta, Parmesan, and torn basil. Toss vigorously, adding reserved pasta water a splash at a time until sauce is glossy and coats pasta. Season with salt and pepper.

Transfer to a large serving bowl. Top with extra Parmesan, fresh basil, and a crack of black pepper. Serve hot.