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1
Bring a large pot of salted water to a boil.
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2
Meanwhile, in a large saute pan, warm the oil over medium heat. Add the garlic and anchovy and cook for 1 minute, until the garlic starts to lightly color. Add the leek and mushrooms, and cook (stirring a few times) until they start to soften, about 4 to 6 minutes. Add the asparagus, tossing well to combine. Cook for another minute, then add the Sauvignon Blanc. Let simmer until the asparagus is crisp-tender; the wine should reduce but not cook off. Add salt and freshly ground pepper to taste. Turn off heat, and stir in butter and lemon zest. Toss until the butter melts and evenly coats the vegetables. Cover and set aside.
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3
Mix together the ricotta, chopped tarragon, and mint in a small bowl. Add 1 tablespoon of lemon juice to loosen.
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4
When water is at a full boil, cook pasta until it's al dente, reserving about 1 cup of pasta water. Drain the remaining water.
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5
Return the saute pan to medium-low heat. Add pasta to vegetables, tossing well. Add parmesan and toss again, then add half of the remaining lemon juice. Taste, and add more lemon juice, salt, and pepper as needed. (I like lots of black pepper in this dish, but add to your liking.) Add reserved cooking water, a little at a time, if the pasta seems dry.
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6
At the table, top each plate of pasta with a big dollop of herbed ricotta.
