1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
½ cup chopped fresh basil, plus more for garnish
Bring a large pot of generously salted water to a boil (the water should taste like the ocean). While the water is coming to a boil, stack the snow peas (clean them and remove the thread if they’re not the pre-threaded packaged kind) and cut them on the bias (diagonally) into ½-inch pieces. Cut the asparagus into ½-inch pieces, too.
Heat the butter and oil over medium heat in a very large high-sided skillet. Add the garlic and cook, stirring, until fragrant, 2 minutes. Add the snow peas, asparagus, and peas and ½ teaspoon salt and cook, stirring, until the asparagus and snow peas begin to soften, 2 to 3 minutes. Add the cream and the remaining ½ teaspoon salt along with the pepper and cook, until the cream thickens, 2 to 3 minutes. Add the cream and the remaining ½ teaspoon salt along with the pepper and cook until the cream thickens, 2 to 3 minutes.
While the vegetables are cooking, cook the pappardelle until al dente, 3 to 4 minutes (or according to package directions). Lift the pasta straight out of the pot with tongs (or drain if that’s too stressful) and drop the pasta into the skillet. Throw in the Parm and basil and toss to coat. Season with more salt to taste, divide among bowls, and garnish with more basil and Parm.