Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.

Pour in the vegetable broth and bring to a simmer. Reduce the heat to low, then stir in the heavy cream. Let it gently simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Stir in the thawed frozen peas, grated Parmesan cheese, lemon zest, and fresh lemon juice. Cook for 1-2 minutes until the peas are heated through and the cheese has melted into the sauce.

Add the cooked and drained pasta to the skillet with the sauce. Toss gently to coat the pasta completely. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Remove the skillet from the heat. Stir in the fresh chopped parsley and mint (if using). Season with black pepper and adjust salt to taste (you may not need much extra salt due to the Parmesan and broth).

Divide the creamy lemon herb pasta and peas among serving bowls. Garnish with extra fresh parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.