ASPARAGUS-SPRING PEA PASTA

Steps:

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