Creamy Asparagus Pasta With Peas

Ingredients

• 1 teaspoon fine sea or table salt, more as needed
• 1 pound short pasta, such as campanelle
• 1 pound asparagus (about 1 bunch), trimmed
• 2 tablespoons unsalted butter
• ¾ cup frozen green peas (no need to thaw)
• 4 scallions, white and green parts thinly sliced
• ¼ teaspoon red-pepper flakes
• 2 garlic cloves, finely chopped
• ½ teaspoon freshly ground black pepper
• ¾ cup heavy cream
• ¾ cup grated Parmesan, more for serving
• 1 lemon, zested and halved
• ½ cup chopped fresh mint (or use parsley, basil or dill), for serving
• Extra-virgin olive oil, for drizzling