Prep Ingredients: Wash and peel vegetables. Chop asparagus, slice carrots, dice bell peppers and zucchini. Mince garlic and shallot.

Cook Pasta: Bring salted water to a boil, add pasta, and cook until al dente, about 8-10 minutes. Reserve 2 cups pasta water before draining.

Blanch Vegetables: Blanch asparagus and carrots in boiling water for 2-3 minutes. Transfer to an ice bath, drain, and set aside.

Sauté Aromatics: Heat butter and olive oil in a skillet, add minced garlic and shallot, and sauté for 1-2 minutes. Add bell peppers and zucchini; cook for 4-5 minutes.

Make Sauce: Add heavy cream to skillet and simmer for 2 minutes. Stir in reserved pasta water to create a rich sauce.

Combine Everything: Add drained pasta, blanched vegetables, peas, Parmesan, lemon zest, and juice; toss to coat.

Final Seasoning: Stir in fresh herbs, then season with salt and pepper; serve garnished with extra Parmesan.