Asparagus-Spring Pea Pasta

• 1 lb asparagus, trimmed and halved crosswise
• 1/4 lb snow peas
• 1/4 lb sugar snap pea
• 1 (12 ounce) package dried cellentani pasta
• 5 ounces fresh green peas or 5 ounces frozen green peas, thawed if frozen
• 1/4 cup fresh parmigiano-reggiano cheese, finely grated
• 1 teaspoon fresh lemon zest, finely grated
• 1 teaspoon fresh lemon juice (to taste)
• 1 teaspoon garlic, minced (or to taste)
• 1/4 cup extra virgin olive oil
• 2 ounces prosciutto or 2 ounces ham, torn into pieces
• 1/4 cup fresh chives, chopped
• 1/2 cup ricotta cheese
• salt, to taste
• pepper (optional)

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

snow peas, sugar snap pea, pasta, green peas, cheese, lemon zest, lemon juice, garlic, extra virgin olive oil, ham, fresh chives, ricotta cheese, salt, pepper

Taken from www.food.com/recipe/asparagus-spring-pea-pasta-223185 (may not work)