Instructions

Fill a large pot with water, add salt, cover, and set over high heat to reach a rolling boil.

While the water heats, snap the woody ends off the asparagus and cut the spears into 1-inch pieces.

Finely zest the whole lemon straight into a large serving bowl, then halve the zested lemon.

Add ricotta, half the parmesan, olive oil, salt, and half the pepper to the bowl, then squeeze in one lemon half and stir smooth.

Pick the mint leaves and basil leaves, then tear the mint and basil into small pieces on the cutting board.

Uncover the pot, drop the shells into the rolling boil, stir once, and cook 6 minutes, stirring now and then.

Add the asparagus pieces to the pot and keep boiling for 2 minutes until the spears turn bright green.

Tip in the frozen peas and boil 2 minutes more until the shells are tender with a slight bite and the peas float plump.

Scoop 1 cup of the starchy cooking water into a mug before draining.

Whisk half a cup of the hot pasta water into the ricotta bowl until the sauce turns loose, silky, and pourable.

Drain the pasta and vegetables in a colander, shaking off the excess water.

Tip everything into the serving bowl and toss with tongs for 1 minute until glossy, splashing in more pasta water if it tightens.

Fold in the torn herbs, squeeze over the other lemon half, and finish with the remaining parmesan and pepper.

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Lemon Ricotta Pasta Shells with Asparagus, Peas & Mint