Chef John's Spring Vegetable Pasta

Prepare a large container filled with ice and cold water, placing it adjacent to the stovetop. Fill a large cooking vessel with lightly salted water and bring it to a vigorous boil. Hold the basil bunch firmly by its stems and briefly submerge the basil leaves in boiling water until they turn a vibrant green, approximately 2 seconds. Immediately transfer the basil to the ice water for several minutes until it cools down, thereby halting the cooking process. Once the basil has cooled, carefully drain the excess water. Remove the basil leaves from their stems and discard the discarded stems.

Combine the cooled basil leaves, 1 cup of chicken broth, 1/2 cup of olive oil, and minced garlic in a blender; blend the mixture until it reaches a smooth consistency.

Submerge fettuccine pasta into the same pot of boiling water and return it to a boil. Cook the pasta, uncovered, over medium heat, stirring occasionally, until it reaches an optimal texture, about 8 minutes. Drain the pasta.

Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add sliced leeks and green onions; cook and stir until they become tender, about 5 minutes. Add sliced jalapeño and salt; cook and stir until the jalapeño is soft, about 5 minutes.

Increase the heat to medium-high. Stir in the remaining 2 cups of chicken broth, zucchini, sugar snap peas, and English peas; bring the mixture to a gentle simmer and cook for 5 minutes. Add asparagus and continue cooking until it becomes soft, about 3 minutes more.

Add the basil-garlic mixture to the zucchini mixture; cook and stir until it's heated through, about 1 minute. Remove from heat.

Add cooked pasta to a large bowl, then pour the zucchini mixture over it, followed by the remaining basil-garlic mixture. Sprinkle with Parmesan cheese and toss briefly to combine. Wrap the bowl tightly with aluminum foil. Let it stand until the pasta and vegetables absorb most of the juices and oil, about 5 minutes. Toss again.