Meanwhile, heat the oil in a large skillet (or wok) over medium-high heat. Add snap peas, asparagus, peas and green onion. Cook, stirring often, until vegetables are barely tender (al dente), 3 to 4 minutes. Stir in the garlic, season with salt and pepper, and cook 1 additional minute.
Reduce heat and stir in the crème fraîche, parmesan, and a little of the pasta cooking water. Add the pasta and herbs, and toss to combine. If desired, add a little more of the cooking water to further thin the sauce.
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