Pasta with Spring Vegetables in Saffron Cream Sauce

Bring a large pot of salted water to a boil. Snap off the end of the asparagus and discard. Cut the asparagus on the diagonal into 2-inch pieces. In a small bowl, cover the saffron with 2 tablespoons of boiling water and set aside. Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook for several minutes until softened. Add the cream and the saffron with liquid. Bring to a boil, reduce heat, and add the salt and white pepper. When the pot of water has come to a boil, add the asparagus and peas. Using a slotted spoon, remove the vegetables from the water when tender but still bright green, after about 4 to 5 minutes. Gently stir the vegetables into the cream sauce; set aside. Cook the pasta in the same pot of boiling water according to package directions; drain well. Add the cooked pasta to the cream and vegetable mixture, tossing gently to coat. Add the parsley and lemon zest, and top with cheese. Serves 4.