Bring a large pot of salted water to boil. Cook pasta according to package instructions. Drain and reserve 1/2 cup pasta water.
Next, heat olive oil in a skillet over medium heat. Add shallots and cook until transluscent, about 3 minutes. Season with salt then add ham and peas. Toss to coat and pour in cream. Cook for 5 minutes, or until the cream is thickened and reduced.
Stir in lemon juice, parsley, salt and pepper.
Add pasta to the pot with the reserved pasta water. Toss and cook for 2 minutes or until the pasta absorbs the flavors.