Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Next, add the asparagus pieces and cook for 3-4 minutes until they are tender yet still crisp.

Stir in the peas and continue to cook for another 2-3 minutes. If using frozen peas, they should be heated through and slightly tender by this time.

Pour in the heavy cream to the skillet and bring to a gentle simmer.

Add the vegetable broth or reserved pasta water, and stir to combine. The sauce should start to thicken slightly.

Lower the heat, then add the grated Parmesan cheese to the cream mixture. Stir continuously until the cheese is melted and fully incorporated into the sauce.

Season with salt, pepper, lemon zest, and lemon juice to enhance the flavors.

Add the cooked pasta to the skillet and toss it in the creamy sauce until evenly coated.

If the sauce appears too thick, add a little more of the reserved pasta water to reach your desired consistency.

Divide the creamy asparagus and pea pasta into serving bowls.

Garnish with fresh basil or parsley if desired and a sprinkle of additional Parmesan cheese.