Cook the pasta al dente, reserving 1/4 pasta water to thin the sauce if becomes too thick.
Meanwhile, heat butter over medium heat and sauté the chopped shallot with a pinch of salt until it is translucent. Add garlic and the peas, and cook for 2 more minutes.
Add the cream and cook until it starts to bubble and thicken to a sauce consistency, 3 to 4 minutes.
Reduce heat to low and gently mix in the cooked pasta. Cook together for 1 to 2 more minutes so the pasta can absorb the sauce.
Remove form heat and mix in the grated parmesan, lemon juice, salt + freshly ground pepper and the chopped herbs. Add the herbs right before serving, as the mint will discolor quickly when in contact with heat.