Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. In the last 3 minutes of cooking, add the asparagus pieces. In the last minute, add the peas. Reserve 250ml of pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes, cooking for 2 minutes until the garlic is golden and fragrant but not browned.

Remove the skillet from heat. Add the lemon zest and half of the lemon juice to the garlic oil, whisking to combine.

Drain the pasta, asparagus, and peas together, then add them to the skillet. Toss well over low heat, adding reserved pasta water a splash at a time until a silky sauce forms.

Remove from heat and stir in half of the grated Parmesan. Season with salt, pepper, and additional lemon juice to taste.

Divide the pasta among four warm bowls. Tear the burrata into pieces and place on top of each serving. Garnish with remaining Parmesan, fresh basil leaves, a drizzle of olive oil, and extra lemon zest. Serve immediately while the burrata is soft and creamy.