Remove rind from lemon and cut into thin strips. Juice the lemon.

Cook the pasta following packet directions until al dente. Add the peas, broad beans, snow peas, asparagus and squash in the last 2 minutes of cooking or until bright green and tender crisp. Drain well.

Meanwhile, heat tge oil in a large frying pan over medium heat. Add garlic and cook, stirring occasionally, for 30 seconds or until aromatic. Add the mustard, lemon juice and cream and bring to a simmer. Cook for 1-2 minutes or until sauce thickens slightly. Add the pasta, half the shallots and half the lemon rind and toss to combine. Remove from heat. Taste and season with salt and pepper.

Divide among serving bowls. Top with remaining shallots and lemon rind and serve immediately.