Bring a large pot of water to boil, once boiling add in the pasta, and cook according to the package directions. When the pasta is al dente, drain and set aside for serving.

In a large skillet, add the olive oil and butter and heat over medium heat until the butter has melted.

Place the minced garlic, asparagus pieces, and peas in the skillet and saute until just starting to become tender, about 3 - 4  minutes.

Pour in the white wine, and allow to simmer for an additional 4 - 5 minutes.

Season with the black pepper and La Baleine Essentiel Sea Salt, to taste.

Add in the lemon juice and zest. Serve over the drained, cooked pasta and garnish with parmesan cheese if desired.