Asparagus-Spring Pea Pasta

1. 1

   Bring large pot of water to a boil; add salt.

2. 2

   Add asparagus and cook until crisp-tender, about 3 minutes.

3. 3

   Transfer with a slotted spoon to a bowl of ice and cold water.

4. 4

   Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.

5. 5

   Transfer with slotted spoon to bowl of ice and cold water.

6. 6

   Repeat with sugar snap peas; reserve cooking liquid in pot.

7. 7

   When vegetables are cool, drain in a colander, set aside.

8. 8

   Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.

9. 9

   Reserve 1 cup cooking liquid, then drain pasta.

10. 10

    Diagonally cut asparagus into 1/4-inch thick slices.

11. 11

    Transfer half of asparagus to a food processor.

12. 12

    Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.

13. 13

    Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.

14. 14

    Process until smooth.

15. 15

    Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.

16. 16

    Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.

17. 17

    Salt and pepper to taste.

18. 18

    Top each serving with prosciutto, chives and a dollop of ricotta.

19. 19

    Sprinkle with pepper, if desired.

* Per serving · 4 servings · Values may vary.