Penne Primavera with Spring Vegetables, Lemon and Parmesan

Cool. Shuck beans plus peas off pods, keeping beans plus peas separate if using fava beans plus peas in their pods. Discard pods. Bring a big pot of salted water to a boil plus prepare an ice bath. Working using one vegetable after another, blanch favas, peas, asparagus, snap peas, plus broccolini in boiling water for 1 minute every, move to ice bath to cool, next move to a paper towel–lined tray and blot dry. Take out and discard skin from each individual fava bean. Stand vegetables aside. Empty pot, refill it using fresh water, season well with salt, and return to a boil. In a 3- to 4-quart saucier or a 30 cm skillet, heat butter, olive oil, garlic, plus pine nuts over a low flame till lightly sizzling while that is happening. Cook, swirling pan constantly, till pine nuts just start to brown plus garlic aroma is very strong. Don't let butter brown; remove it from heat now and then if it starts in order to sizzle too rapidly. Discard garlic cloves. Tip in blanched vegetables to pan plus toss to mix. Remove from heat. Add pasta and cook till a little short of al dente, around 1 minute total for most fresh pasta (see note) when water is boiling. Tip off the liquid pasta, reserving 1 cup cooking liquid. Move pasta to pan using vegetables plus tip in crème fraîche, lemon zest, lemon juice, basil, plus parsley. Stand over a high flame and cook, mixing plus tossing constantly plus adjusting the consistency as necessary using a few splashes of the starchy pasta water, till liquid reduces to a silky sauce. The sauce should coat the pasta plus leave a silky trail upon this bottom of the pan when you drag one wooden spoon through it. Off heat, mix in a generous shaving of fresh Parmigiano-Reggiano and taste and add salt if it needs it with salt and pepper. Eat at once, drizzling with olive oil and scattering using freshly ground black pepper plus grated Parmigiano-Reggiano at the table.