Bring a large Dutch oven full of water to a boil over high heat and season generously with salt. Cook the pasta to just shy of al dente, 6 to 7 minutes. Reserve 1 cup of the pasta water, then strain the pasta and toss with the oil. Rinse out the Dutch oven.

Fill the Dutch oven with water, bring it to a boil over high heat and season with salt. Fill a large bowl with 3 parts water and 1 part ice.

Add the edamame to the boiling water and cook until just tender, 4 to 5 minutes.

Add the sugar snap peas, broccolini, asparagus and green peas to the boiling water. Cook for 1 to 1 ½ minutes, until just tender. Using a spider or slotted spoon, transfer all of the vegetables to the ice bath.

Strain the vegetables, transfer them to a sheet pan lined with paper towels and pat them dry.

Rinse out the Dutch oven, add the unsalted butter and melt it over low heat. Add the garlic and pine nuts. Cook, stirring frequently, being careful not to brown the butter, until fragrant and starting to brown, 2 to 3 minutes. Remove the pot from the heat and discard garlic cloves.

Add the cooked penne, blanched vegetables, crème fraîche, lemon zest, and lemon juice to the Dutch oven.

Increase the heat to medium-high and cook, tossing constantly, until the liquid reduces into a creamy sauce that coats the pasta, 2 to 3 minutes.

Stir in the Parmesan cheese, basil and parsley until the cheese is just melted. If needed, add a few tablespoons of pasta water to smooth the sauce. Remove the pot from the heat and season the pasta with salt and black pepper.

Divide the pasta between serving bowls and garnish with additional Parmesan and black pepper. Serve hot.