Place the pasta in a pan of boiling water seasoned with salt and added olive oil.
Once almost al dente, add in the asparagus and peas and cook until tender.
Drain the pasta reserving some of the water encase you need to think out the sauce.
Place the pasta back into the pan. Squeeze a lemon into the pan and season with salt and cracked black pepper.
Add in the parmesan and mascarpone cheese and stir until combined.
Serve in a large bowl and grate over the lemon zest and add a little more cracked black pepper.