Peel the carrots and cut the tails of the asparagus.

In a pan of boiling water cook the peas for 5 minutes.

Drain the peas and prepare the sauce by mixing the peas with the cream. Season with salt and pepper and reserve.

Bring a pot of salted water to a boil and cook the small Sardinian pasta according to package recommendations.

In a hot skillet, put the carrots and asparagus and add a drizzle of olive oil.

When the vegetables are golden brown add a bottom of water in the pan and let the vegetables absorb the liquid.

Add the honey and glaze the vegetables for a few minutes in the pan. Reserve in the hot pan.

Drain the pasta and keep a ladle of cooking water.

Pour the drained pasta back into the pan and stir with the pea sauce over low heat.

Add a few spoons of cooking water.

Arrange pasta with peas in plates with roasted vegetables.