For the pasta with asparagus and cream cheese, peas and mint, first cut the asparagus into small pieces and cook in salted water until al dente.
Remove from the water and rinse with cold water. In the asparagus water immediately after, cook the pasta until al dente (according to package directions).
Heat olive oil in a pan and sauté the asparagus in it. Add the cream cheese, peas, mint, arugula and the pasta and mix until the pasta is hot. Season well with salt and pepper.
Garnish the pasta with asparagus and cream cheese with the lemon zest and parmesan.