Spaghetti With Spring Vegetables

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1 lb spaghetti

1 bunch asparagus, trimmed at the bottom, and chopped into 1-inch pieces as shown above.

1 cup peas, preferably fresh organic (but thawed frozen will do just fine)

1 x shallot, chopped

olive oil

1-2 tsp lemon zest

4-5 x basil leaves, slivered

salt & pepper

freshly grated Parmesan

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