Creamy Pasta with Carrots, Peas and Herbs

Rinse the asparagus, remove the woody bottoms, halve lengthwise and cut in thirds crosswise. Rinse the lemon, remove the zest and cut it into thin strips. Juice the lemon. Bring a pan of salted water to a simmer, add half the lemon juice and cook the asparagus until crisp-tender, about 6 minutes. Add the carrots once the asparagus have cooked 1 minute, and after 4 minutes, add the peas, Drain and rinse with cold water, to stop the cooking and retain the color. Peel the onion and garlic and chop finely. Melt the butter in a saucepan and sauté the onion-garlic mixture until translucent. Add the asparagus, carrots, peas and lemon zest, stirring to combine. Pour  in the cream and simmer over medium heat until the vegetables are heated through. Season with salt, pepper and a little lemon juice, add the herbs and noodles and toss to coat. Divide among heated bowls and garnish with carrot greens.