Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.

Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.

Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon.

Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.