Step 1

First, prep your vegetables. Then, bring a large pot of heavily salted water (it should taste salty) to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water, then drain the pasta.

Step 2

While the pasta cooks, warm the pine nuts in a large skillet over medium heat, stirring frequently (do not step away from the stove, as they burn quickly). Cook until they turn lightly golden on the edges, about 3 to 5 minutes. Transfer them to a bowl to cool, then return the skillet to the stove.

Step 3

Warm the olive oil in the skillet over medium-high until shimmering, then add the shallots, season with a pinch of salt and several twists of pepper, and cook until golden brown (about 5 minutes).

Step 4

Add the asparagus and garlic, season with another pinch of salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).

Step 5

Add the drained pasta to the pan and 1 cup of the reserved pasta water. Stir and cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer the contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more splashes of pasta water if needed. The sauce should cling to the pasta.)

Step 6

Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately. Leftovers will keep well for up to 4 days covered in the refrigerated.