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Cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup of the cooking liquid. Trim asparagus and thinly slice. Mince garlic cloves.
Meanwhile, heat the olive oil in a skillet. Add peas and garlic, and cook for 2 minutes. Stir in the asparagus, season with salt, and cook, stirring often, until just beginning to take on colour. Add 4 tbsp of the pasta water and cook for 3 minutes.
Stir in the crème fraîche and more pasta water, if needed. Mix and season to taste.
Top with grated parmesan cheese if desired. Serve.
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