Prepare the spaghetti according to the instructions on the package.
Grate the peel of the lemon and keep separate. Squeeze out the juice.
Pour boiling water over the garden peas and leave it to stand for two minutes. Drain and place in a measuring jug with the garlic, half of the basil, the cream and half of the goat's cheese. Puree into a smooth, fresh green sauce. Season with pepper and salt.
Chop the shallots and cut the ends off the asparagus tips.
Heat the olive oil in a frying pan and fry the shallots. Add the asparagus tips and fry for three minutes while stirring. Scoop out the pan and finally fry the pancetta.
Mix the warm pasta with the pea sauce and divide over four plates. Divide the asparagus tips, shallot, pancetta, goat's cheese and the remaining basil over the plates and sprinkle with the lemon rind and extra fresh pepper.