Very thinly slice the shallots into rounds or semi-circles (if large).

Peel and slice the carrot into 1/4”/6mm thick match sticks 1 1/2-2”/4-5cm long.

Cut the radishes into matchsticks 1/4”/6mm thick.

Trim the ends off the asparagus by finding the spot where it naturally breaks. Cut the tender asparagus into 2”/5cm long pieces.

Remove tough ends and strings from the snap peas. Cut into 1/2”/1cm long pieces.

Cook the pasta to al dente in a pot of salted water. Drain immediately.

Add the oil to a large frying pan and heat over medium. Add the shallots and cook for 2-3 minutes, stirring, until the segments easily separate.

Add the carrots and radishes. Cook for 3-4 minutes, stirring occasionally, until barely tender.

Add the asparagus and peas. Cook for 2 minutes until asparagus can be just pierced with a fork. Do not over cook as residual heat will continue to cook vegetables when combined with the pasta.

Remove from heat and add in the salt, pepper, and lemon zest. Stir until well distributed.

Combine drained pasta with the cooked vegetables. Add lemon juice and toss to evenly distribute everything.

Add arugula and toss. Taste and adjust lemon juice and salt as needed. Can also add an additional drizzle of olive oil.

Serve immediately if serving hot. Can also be served cold as a pasta salad and made up to 1 day in advance.