Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta cooking water before draining.

Melt the butter in a large skillet over medium heat. Swirl occasionally for 3 to 4 minutes until the butter foams, turns a light golden-brown color, and smells nutty.

Add the sliced garlic and chopped asparagus to the skillet with the brown butter. Sauté for 2 minutes until tender-crisp.

Stir in the peas and broad beans, cooking for another 1 to 2 minutes until warmed through and vibrant green.

Toss the drained pasta into the skillet along with lemon zest, lemon juice, grated Parmesan, and a splash of reserved pasta water. Stir vigorously over low heat to coat evenly.

Remove from heat, fold in fresh mint, and season with salt and pepper. Serve warm with additional Parmesan on top.