Asparagus-Spring Pea Pasta

Directions

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.