Fettuccine with peas and asparagus

My girlfriend made this a few weeks ago and it was amazing :)

Ingredients:
Fettuccine pasta
1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
3 cups peas
1 bunch green onions, sliced thinly, white and green parts separated
2 cloves garlic, finely minced or pressed
1/2 cup finely grated Parmesan cheese
1/3 cup whipping cream
4 spoons extra-virgin olive oil
3 spoons fresh lemon juice
1 spoons lemon zest
2-4 spoons fresh parsley, minced and divided
1/4 cup fresh basil, minced and divided
Salt and freshly ground black pepper

Cooking:
1) Cook the pasta al dente in a large pot of salted water.

2) Drain the pasta, but keep 1/2 a cup of the pasta water for later. Put the pasta back in the pot again.

3) Meanwhile, heat a large frying pan on medium heat with 1 spoon of olive oil and 1 cup of water. Add the asparagus and sauté for 3 minutes or more, depending on how soft you like it.

4) Drain the water from the asparagus and add the peas, the white parts of the green onions, and the garlic to the pan. Sauté them for about 2 minutes until they start to smell good, then remove the pan from the heat.

5) Add the vegetable mixture, 1/4 of the cup of pasta water, the green parts of the green onions, the Parmesan cheese, the cream, 3 spoons of olive oil, the lemon juice, the lemon zest, half of the parsley and the basil to the pot with the cooked pasta. Mix it all together well.

6) Add the remaining pasta water one spoonful at a time if necessary to moisten the mixture.

7) Add some salt and black pepper, as much as you want on it.

8) Toss it into a large serving bowl and sprinkle with the remaining parsley and basil.

9) Serve immediately with some more grated Parmesan on top.