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Pdfput a large pan of water on to boil, add salt and bring to the boil. Cook the pasta in it according to the packet instructions until al dente.
Peel and finely chop the shallot and garlic. This is particularly quick with a food chopper. Heat the oil in a deep pan. Add the shallot and garlic and sauté. Then add the peas. Add the vegetable stock and simmer the peas for 1 minute. Then pour in the cream and continue to simmer. Add the lemon juice and season with salt and pepper.
Once the pasta is ready, add two tablespoons of the pasta water to the sauce and drain the pasta. Now add the pasta to the peas in the pan and mix everything well. Simmer for 1-2 minutes until the sauce adheres nicely to the pasta. Meanwhile, grate the Parmesan and add half of it.
Finally, season the pasta with salt and pepper to taste, sprinkle with the remaining Parmesan and serve.