Snap off and discard woody bases from asparagus. Cut into 2-inch pieces. Cook asparagus and peas in a large saucepan of boiling water for 3 to 5 minutes or until tender. Drain.
For pesto, in a blender container or food processor bowl combine half of the asparagus and peas, the cheese, half of the nuts, the lemon peel, garlic, salt, and black pepper. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.
With the machine running slowly, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter.
Cook fettuccine according to package directions. Drain well. Return fettuccine to pan. Toss fettuccine with pesto.
Serve fettuccine topped with remaining cooked asparagus and peas, and remaining pine nuts.