Cook the pasta al dente according to package instructions. That means cooking it in salted water until it is cooked, but still on the firm side. Reserve ½ a cup of pasta water.
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add garlic and cook for about 2 minutes. Add red chili flakes and lemon zest. Cook for minute. Add peas and asparagus. Stir until the veggies are cooked, so about 3-4 minutes. Add salt and pepper to taste before taking the saucepan off the heat.
For the sauce, add all the listed ingredients (3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dijon mustard, pinch of pepper) to a jar. Close the jar and shake until everything is well-incorporated together.
When the pasta, sauce, and veggies are ready, place the saucepan with the veggies on the stove over medium heat. Add the pasta and mix well with the veggies.
Add the sauce and black pepper; mix again. Now add basil and nutritional yeast. To finish it off, add 1/4 cup pasta water. Once the pasta water comes together with the rest of the pasta, you are done! Top with cracked black pepper, red chili flakes, lemon zest, and basil.
