Directions

1. 1
   Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until 2 minutes shy of al dente (it will finish cooking in the sauce).
2. 2
   About 2 minutes before the pasta is done, add the asparagus pieces to the same pot to cook briefly alongside the pasta.
3. 3
   Before draining, scoop out 2 cups of the starchy pasta water and set aside. Drain the pasta and asparagus.
4. 4
   Meanwhile, heat the butter in a large deep skillet over medium heat. Add the sliced garlic and cook for 1 minute, just until fragrant but not browned.
5. 5
   Add the thawed peas and lemon zest. Cook for 1 minute.
6. 6
   Add the drained pasta and asparagus to the skillet along with 1 cup of the reserved pasta water. Toss vigorously.
7. 7
   Remove from heat and add the Parmesan a little at a time, tossing constantly. Add more pasta water as needed to create a silky, glossy sauce that coats the pasta.
8. 8
   Stir in the lemon juice and most of the fresh herbs. Season well with salt and lots of cracked black pepper.
9. 9
   Divide among shallow bowls. Top with extra Parmesan, the remaining herbs, and a generous drizzle of olive oil.