Carefully rinse basil and fennel sprigs and lay out to dry.
Boil pasta as directed on the package with a heavy sprinkle of salt.
Deshell all pea pods and rinse and trim asparagus, spring onions, and fennel. Slice fennel thinly and set aside. Meanwhile, prepare a medium-large ice bath for blanching peas and asparagus.
Boil asparagus on high for 2 min before adding peas and continue to cook for another 30 sec.-1 min. more until mostly tender. Immediately “shock” the vegetables by plunging them into your ice bath. Once blanched, set aside.
Mince garlic and add to a medium hot saucepan with a couple tablespoons of olive oil.
Add cooked linguine, reserved pasta water, and juice and zest of one lemon into the pan. Cook for 7-8 min until pasta water is absorbed completely.
Finally, add remaining vegetables and salt to taste before serving.
Garnish with chiffonade basil, fennel sprigs, and fresh sea salt.