Boil up approx. 2 l salted water (1 teaspoon salt per litre). Clean and wash the zucchini, cut them in half or quarters lengthwise. Cut into pieces of about 6 cm length. Wash the asparagus and cut off the woody ends.
Cut the asparagus also into pieces of about 6 cm length. Peel and finely dice the shallots.
Cook the pasta in salted water according to the instructions on the packet until al dente. Melt butter in a large pot. Sauté shallots until translucent. Steam zucchini and asparagus for about 2 minutes. Add 1.5 l hot water, stir in the stock and bring to the boil.
Add peas. Simmer soup lightly for about 12 minutes.
Drain the pasta and let it drain. Add to the soup. Season to taste with salt and pepper.