Bring a large pot of salted water to a boil. Blanch the asparagus and peas to al dente and refresh in cold water. Cut the cooled asparagus into 3 inch lengths and split in half lengthwise and reserve.
Melt the butter in a large sauté pan. Add the shallots and cook until tender, but not browned. Deglaze with white wine and reduce by ⅔.
Add the chicken stock and reduce by half. Add the half and half and simmer 2 minutes longer.
Cook the pasta, in rapidly boiling salted water for 2-3 minutes.
Transfer the cooked pasta to the pan along with ½ cup or so and simmer 1 minute more.
Add the asparagus, peas and a few scrapes of lemon zest and parmesan cheese to taste. Toss and makes sure the vegetables are heated through. Divide among plates and finish with fresh herbs.