Bring a large pot of water to the boil. Once the water is boiling, add salt (until the water tastes like the sea) and add the dried pasta. Cook the pasta until al dente. I like to set a timer to 2-3 minutes less than what the packaging says and then taste the pasta for doneness before deciding whether it needs a little longer or not.
In the meantime, thinly slice the peeled garlic and half the cherry tomatoes. Add both to a large fry pan together with the olive oil. Cook on medium heat.
Wash the asparagus and snow peas. Cut the asparagus into 2-3cm pieces and half the snow peas on an angle.
Peel off the lemon zest and thinly julienne the zest (i.e. cut it into thin strips).
Once the tomatoes are soft and the pasta is about 2 minutes from al dente, stir in the asparagus, snow peas, julienned lemon peel and juice from 1/2 lemon to the fry pan.
Season the vegetables with salt and pepper to taste.
Now, thinly slice the spring onion and add it to the fry pan together with the basil and parsley leaves. Stir everything together.
Once the pasta is al dente, drain off the water and add the pasta back into the large pot. Pour the sauce into the pot and mix everything together.
Garnish the pasta with some extra fresh basil leaves and/or parsley leaves and serve hot. Enjoy!