Cook Spaghetti (12 ounce) until all dente according to package directions. Drain and set aside.
While pasta is cooking, heat Extra-Virgin Olive Oil (1 1/2 tablespoon) in a large skillet over medium-high heat. Add Shallot (2 tablespoon) and sauté 1-2 minutes.
Add Garlic (2 clove) to the pan and continue to sauté until fragrant, about1 minute.
Add French Beans (1 pound), Green Peas (1 pound), Tarragon (2 teaspoon), Fresh Thyme (2 teaspoon), Italian Flat-Leaf Parsley (1 tablespoon), and Salt (to taste) to skillet and continue to sauté 1-2 minutes.
Pour Vegetable Stock (1 1/3 cup) over veggies and continue to cook, stirring occasionally, until veggies are tender.
Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with Crushed Red Pepper Flakes (1/4 teaspoon) and toss once more. Garnish Shredded Parmesan Cheese (to taste). Serve while hot and enjoy!