Chef John's Pasta Primavera

Fill a large bowl with ice and cold water; set next to stovetop. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.

Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.

Stir fettuccine into the same pot of boiling water and return to a boil. Cook pasta, uncovered, over medium heat, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add leek and green onions; cook and stir until softened, about 5 minutes. Add jalapeño and salt; cook and stir until jalapeño is soft, about 5 minutes.

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

Add 1/4 cup basil-garlic mixture to zucchini mixture; cook and stir until heated through, about 1 minute. Remove from heat.

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