In a large pot, bring salted water to a vigorous boil over high heat. Once boiling, add the pasta and cook for 7 minutes until it reaches very al dente texture.

Once the pasta is nearly cooked, add the asparagus to the boiling water and cook for an additional 1 minute until bright green and slightly tender.

Next, introduce the frozen peas into the pot with the pasta and asparagus and continue to cook for about 1 more minute.

Carefully drain the pasta and vegetables together using a colander, reserving ½ cup of the starchy cooking liquid.

Transfer the drained pasta and vegetables to a large mixing bowl. Add in the butter, lemon zest, lemon juice, sour cream, salt, and freshly ground pepper. Toss gently.

If needed, add reserved cooking liquid gradually to achieve desired sauce consistency. Stir in just enough to make the sauce creamy.

Divide the creamy pasta among serving bowls. Top each bowl with slices of smoked salmon, fresh basil, and a dollop of sour cream.