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Bring a large pot of salted water to boil.Add your pasta and cook until al dentre. Reserve at least ½ cup of pasta water.
In a large saucepan, add the olive oil and butter and set to medium heat.
Add the shallot, asparagus, and peas. Let cook for 4-5 minutes, just until the shallot is fragrant and the asparagus and peas begin to brown.
Next, add the garlic, red pepper flakes, nutmeg, salt and pepper. Cook for another minute, allowing the garlic to become fragrant.
Add the heavy cream and bring to a simmer and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Add the parmigiano reggiano and stir until the cheese has melted and the sauce has thickened.
Add the cooked pasta, along with a ¼ cup of reserved pasta water and stir one last time.*Add an additional ¼ cup of reserved pasta water if you want to thin out the sauce even more.
Turn off the heat and finish with lemon zest, fresh basil and cracked black pepper.