Remove the tough woody base of the asparagus stems - they should snap off easily. Cut the remaining parts into 3 pieces.
Slice the sugar snap peas into thirds.
Bring a large pot of salted water to boil and cook the pasta following packet instructions until 'al dente'. Add the peas, asparagus and sugar snaps in with the pasta for the final 2 minutes of cooking.
Meanwhile, melt the butter (or oil) over a medium-low heat in a large saucepan. Add the garlic and cook for 3-4 minutes until fragrant - be careful not to let it burn. Stir in the lemon juice.
Reserve a cup of starchy pasta water then drain the pasta, peas and asparagus.
Add about ¼ cup or 60ml of pasta water to the pan with the lemon juice, butter and garlic, then stir in the drained pasta and vegetables.
Stir in the grated parmesan and parsley plus a generous pinch of black pepper (and a pinch of salt if desired). Stir in more pasta water bit by bit until the sauce reaches your desired consistency.
Season to taste with more salt, pepper and lemon juice.
Serve garnished with extra parsley, parmesan and optional lemon wedges.
Make this dish Vegan / Dairy Free by swapping the butter for olive oil or a plant based butter and omitting the cheese.