Add 1 cup thawed peas, garlic, lemon juice, cheese, parsley and oil to food processor. Blend until smooth. Add salt, to taste. Transfer to large bowl and set aside.
Bring pot of lightly salted water to boil, and add pasta. Just before pasta reaches al dente, add asparagus and snap peas. Reserve about ¾ cup pasta water. Continue to cook until pasta is al dente.
Add pasta water to pea purée. Whisk until smooth.
Drain pasta and vegetables, and return to pot. Stir in pea purée and remaining peas. Stir in pea purée and remaining peas. Stir until heated through. Season with salt, to taste. Divide among plates, and garnish with basil. Serves 4.
Chardonnay’s intrinsic acidity and chameleonic character make it especially food friendly. This bottling shows little oak influence, and instead combines ripe fruit with briny minerality. Though it has the body to stand up to hearty pasta, it also has a freshness that will go well with the dish’s bright green flavors.