1) Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 mins. Use a vegetable peeler to make ribbons of carrot and courgette. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and courgette into the pasta water for the last 4 mins of cooking time.
2) Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 mins then add peas and heat through, 2 mins, stir in wine, reduce for half a min and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.