Bring a large pot of salted water to a rolling boil.
Add the pasta and cook until tender. Drain when cooked reserving approx 75ml of the cooking water.
Meanwhile, heat 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas and cook for a further 2 minutes. Add the cream and the reserved cooking water and boil for one minute
Place the drained pasta into the pan with the asparagus & toss with the mixture, grated lemon rind, salt and pepper.
Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.
400g farfalle or bow tie pasta
1tablespoon olive oil
1.5kg asparagus, ends snapped off, stalks peeled and cut into 1 1/2-inch lengths