Bring a pot of water to a boil. Add the fettuccine and cook for about 10-12 minutes. Drain and rinse and set aside.

Roughly chop the asparagus.

Add the olive oil to a large pan over medium high heat. Add the chopped asparagus and the peas. Cook, stirring occasionally, for about 5 minutes, until soft and lightly charred.

Remove the vegetables from the pan and set aside.

Add the butter and garlic to the pan over medium heat. Cook, stirring frequently, until butter has melted.

Add in the heavy cream and parmesan. Stir until smooth.

Turn the heat off and add the cooked pasta and vegetables into the pan with the sauce. Toss until everything is evenly covered.

Garnish with more parmesan cheese, lemon zest and fresh parsley and serve.