Bring a pot of salted water to the boil. Add the vegetables and cook them for about 1 minute, then strain and cover with cold water and stir. Drain again and leave to drip dry.

Using the same large pot, cook and drain your pasta, then set aside. (Don’t forget to reserve the pasta water.)

Using the same pot again, place over medium heat and add the oil and butter. Once they’ve melted, add the shallots and cook for 3–4 minutes. Add garlic and cook for another minute.

Add the pasta water and cook for 2–3 minutes. Add the cream, veggies, and pasta. Toss gently to combine. Then turn off the heat and let cool for a couple minutes before adding the lemon juice, lemon zest, and Parmesan cheese. Toss gently to combine again and serve immediately. This pasta pairs beautifully with seared salmon and a glass of Sancerre!