Bring a large pot of salted water to boil. Use about 1 tablespoon of salt for every 4 cups of water - the water should taste like seawater. Pro tip: Salt your pasta water generously - this is your only chance to season the pasta itself.

Add the pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

Reserve 1 cup of pasta cooking water before draining. The starchy water will help bind the sauce to the pasta. Pro tip: Set a measuring cup by the stove so you don't forget to reserve the pasta water.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced shallot and cook for 2-3 minutes until softened and fragrant.

Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. Pro tip: Garlic burns quickly, so keep it moving in the pan.

Add asparagus pieces and cook for 3-4 minutes until bright green and tender-crisp. Add peas in the last minute of cooking. Pro tip: Don't overcook the vegetables - they should retain their vibrant color and slight bite.

Reduce heat to medium-low and add heavy cream, lemon juice, and lemon zest to the skillet. Stir gently and let simmer for 1-2 minutes.

Season with salt and freshly ground black pepper to taste. The sauce should be light and slightly tangy. Pro tip: Taste as you go - the lemon should brighten the dish without overwhelming it.

Add the drained pasta to the skillet with vegetables and sauce. Toss everything together using tongs, adding pasta water gradually until the sauce coats the pasta beautifully. Pro tip: Start with just 1/4 cup of pasta water and add more as needed for the perfect consistency.

Remove from heat and stir in Parmesan cheese, fresh basil, and parsley. Toss until the cheese melts and everything is well combined. Pro tip: Adding cheese off the heat prevents it from clumping or becoming stringy.

Serve immediately with extra Parmesan cheese, a drizzle of good olive oil, and additional fresh herbs if desired.