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1
Bring large pot of water to a boil; add salt.
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2
Add asparagus and cook until crisp-tender, about 3 minutes.
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3
Transfer with a slotted spoon to a bowl of ice and cold water.
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4
Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
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5
Transfer with slotted spoon to bowl of ice and cold water.
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6
Repeat with sugar snap peas; reserve cooking liquid in pot.
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7
When vegetables are cool, drain in a colander, set aside.
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8
Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
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9
Reserve 1 cup cooking liquid, then drain pasta.
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10
Diagonally cut asparagus into 1/4-inch thick slices.
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11
Transfer half of asparagus to a food processor.
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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.
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13
Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
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14
Process until smooth.
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15
Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
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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.
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17
Salt and pepper to taste.
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18
Top each serving with prosciutto, chives and a dollop of ricotta.
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19
Sprinkle with pepper, if desired.
