Cook the pasta as per packet and when cooked rinse in plenty of cold water, drain and set aside.
Cook the peas in plenty of boiling water for 3 minutes. Rinse in cold water and set aside.
Melt the butter in a wide pan and gently cook the shallots for 3 minutes. Add the courgettes and cook until they are soft. Add the cream and the basil, and the peas, bring to a boil, reduce slightly, and season with salt.
Toss the pasta in the basil cream sauce, using a tongs to coat it with the sauce. Serve on warm plates with grated fresh parmesan and pepper.