Sugar snaps, green peas, and pea shoots enrich this dish with sweet flavor and a bounty of pleasing textures. Look for pea shoots at your local farmers market or Asian market, or substitute watercress.
Bring a large pot of water to a boil over high. Add snap peas, and cook until bright green, about 1 minute. Using a slotted spoon, place snap peas in a bowl of ice water. Add pasta to boiling water; cook for 4 minutes or until al dente, adding green peas during the last 30 seconds. Drain and cool for 5 minutes.
Drain snap peas, and cut in half diagonally.
In a large bowl, combine oil, rind, juice, salt, black pepper, and crushed red pepper. Stir with a whisk. Add pasta mixture, snap peas, and pea shoots; toss to coat. Top with cheese and basil.