Cook pasta following pack instructions,
then drain and rinse under cold running
water. Drain again. Cook the peas and
beans in another pan of boiling water for
3 mins, before draining and cooling. Peel
the beans, if you have time, and stir the
vegetables through the pasta.
Mix the soured cream, lemon juice
and Parmesan, and season. Mix through
the pasta then, just before serving,
scatter with the lemon zest and basil.