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Melt the butter in a large skillet and add the shallots cook over low heat until softened and fragrant.
Add the peas and asparagus and cook in the butter for about 3-5 minutes until crisp tender.
Cook the pasta halfway and add directly to the skillet the vegetables.
Add pasta water as needed and continue cooking until tender and somewhat creamy.
Stir in the cream and cook over low heat until you have a creamy sauce.
Remove from heat and stir in the cheese. Top with stracciatella if using, lemon zest, and a drizzle of olive oil.
Top with more freshly cracked pepper.