Fettuccine with Spring Vegetables and Ricotta

Bring a large saucepan of generously salted water to a boil over high heat. Fill a large bowl with ice and water. Add the asparagus to the boiling water and cook for 3 minutes. Using a spider or tongs, transfer the asparagus to the ice water to cool. Transfer the asparagus to a colander to drain and add more ice to the bowl.

Add the snap peas to the boiling water and cook for 2 minutes, then transfer to the ice water to cool. Add the English peas to the boiling water and cook for 30 seconds, then transfer to the ice water. Transfer the snap peas and English peas to the colander to drain. Cut the asparagus in half lengthwise and thinly slice the snap peas on the diagonal. Set aside.

If needed, return the water to a boil. Add the fettuccine and cook until al dente, about 4 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Return the fettuccine to the saucepan and add the lemon zest and juice, Parmesan, ricotta and olive oil. Set the pan over medium heat and cook, tossing the fettuccine to coat with the cheese. If the pasta seems dry, add the reserved pasta cooking water a little at a time until the desired consistency is reached. Add the asparagus, snap peas, English peas and cream and toss to combine. Season to taste with kosher salt and pepper. Sprinkle with more Parmesan and flaky sea salt, garnish with pea shoots and serve immediately. Serves 4.

Williams Sonoma Test Kitchen