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Preheat the oven to 400°F.
Place the olive oil in a 9 x 13-inch baking dish and swirl the dish around to fully coat the bottom. Set the block of cream cheese in the center of the baking dish, then pour in the wine and broth. Arrange the broccolini, asparagus, and shallot around the cream cheese. Season the veggies with salt, black pepper, and pepper flakes.
Cover the baking dish with foil and bake for 15 to 20 minutes, until the veggies are crisp-tender and the cream cheese is meltingly soft. Remove from the oven and discard the foil.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the farfalle and cook until just shy of al dente according to the package directions. About 1 minute before the farfalle is done, add the peas and let them finish cooking together. Reserve 1 cup of the pasta water, then drain the pasta and peas.
Use tongs to toss the veggies and cream cheese together. Add the drained pasta and peas to the baking dish, along with the Parmesan. Toss everything together, adding a splash of the reserved pasta water as needed to help the sauce come together.
Mix in the mint and the lemon zest and juice. Finish with a few cracks of black pepper and another pinch of pepper flakes. Serve.