Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.

Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes. Reserve 1 cup of the starchy pasta water before draining the remainder. Set pot of pasta and veggies aside.

In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.

Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.

Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.

Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.