Prepare a large pot with salted water and bring to boil.
While waiting for the water to boil, prep the spring vegetables. Substitute other fresh vegetables found at the market per your preference and availability.
Melt butter in a large skillet over medium-high heat. Add sugar snap peas, asparagus, English peas and onion. Cook until the vegetables are barely tender (not until they are soft), approximately 3-4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper, then set aside (do not remove from the warm pan, but do remove the pan from the heat).
Drop the pasta into the boiling water and cook until al dente (1 to 3 minutes for fresh pasta, otherwise read the label on the bag/box). Drain well and place on top of the warm vegetables in the skillet. Immediately toss pasta with the vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season to taste with salt and pepper.
Sprinkle a bit of Parmigiano-Reggiano on top, serve and enjoy!