Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, slice snow peas and asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add snow peas, asparagus, and shallots. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper.

Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, follow package instructions for dried pasta).

While the pasta cooks, add the heavy cream into the veggie mix and reduce by about 1/2 and then sprinkle in about 1/3 cup parmesan cheese.

Drain the pasta well, (saving about 1/2 cup pasta water) add the pasta to the sauté pan with the veggies and the sauce. Immediately toss pasta with vegetables, extra parmesan and herbs. Season generously with salt and pepper, if needed. If the mixture is too thick, you can thin it out a bit with the extra pasta water. Enjoy!