Step 1

Combine tomatoes, asparagus, artichokes, Parmesan, lemon zest and juice, garlic, and ¼ teaspoon salt in bowl; set aside.

Step 2

Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to saucepan.

Step 3

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot, pepper, pepper flakes, and remaining ¼ teaspoon salt and cook until shallot is just softened, about 2 minutes. Stir in peas, tomato mixture, pasta, and reserved cooking water and cook, stirring constantly, until hot throughout and sauce is thickened, about 2 minutes. Sprinkle with mint and serve, passing extra Parmesan separately.