Get the pasta going.
Heat the oil in a pan with sides over low heat. Add the garlic and shallots and a pinch of salt. Cook until the shallots are translucent and the garlic is fragrant, about 5 minutes.
Deglaze the pan with the wine. Cook until the wine has mostly evaporated.
Add the asparagus and peas. Cook until the asparagus and peas are bright green.
Add the yogurt and mix into the vegetables. Add some pasta water to thin it out.
Add the pasta to the vegetables and use tongs to toss around to coat the noodles.
Serve and enjoy!