One-Pot Spring Pasta with Smoked Salmon
['12 oz. linguine or other long pasta', '3/4 tsp. kosher salt, plus more', '1 bunch asparagus (about 1 lb.), trimmed, cut into 1"–1½" pieces', '1 (10-oz.) bag frozen peas', '4 Tbsp. cold unsalted butter, cubed', '1 Tbsp. finely grated lemon zest', '3 Tbsp. fresh lemon juice', '1 cup sour cream, divided', '1 1/2 tsp. freshly ground pepper, plus more', '6 oz. smoked salmon, sliced into ½" strips', '1 cup basil leaves']
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.
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