This spring orecchiette pasta is a delightful combination of fresh asparagus, earthy mushrooms, and sweet peas. The pasta is cooked until al dente and then tossed with a light and creamy sauce made from garlic, lemon juice, and Parmesan cheese. The asparagus and mushrooms are sautéed until tender and added to the pasta along with the peas. The dish is finished with a sprinkle of fresh herbs and a drizzle of olive oil. It's a perfect dish to celebrate the flavors of spring!