Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 C pasta liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 t drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/2 C pasta cooking liquid, dark green parts of onions, 1/2 C parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground pepper. Transfer to large bowl. Sprinkle with pancetta, remaining parsley, and basil over. Serve, passing additional parmesan cheese.
Go to full version of