Penne with Spring Vegetables

INGREDIENTS

• 2 Tbs. salt, plus more, to taste
• 3/4 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
• 3 Tbs. unsalted butter
• 3 Tbs. olive oil
• 3 bunches green onions, white and light green portions, thinly sliced
• 6 oz. baby spinach, coarsely chopped
• 1/2 lb. frozen petite peas
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup minced fresh basil
• Freshly ground pepper, to taste
• 1 lb. penne or other medium-size pasta
• 1/2 cup grated Parmigiano-Reggiano cheese