Spring Greens Asparagus and Ricotta Pasta

INGREDIENTS

1 lb

spinach farfalle or penne pasta

1/2 lb

asparagus spears, blanched and cut into 1-inch pieces

1 cup

peas, blanched or thawed

2 cups

fresh spinach leaves, blanched and drained of all water

1 cup

ricotta fresca

1/2 cup

parmesan cheese, grated

4 tbsp

fruity olive oil

juice of one lemon

1 tbsp

lemon zest

1/2 cup

mint leaves, shredded

1/2 cup

sliced almonds, toasted

kosher salt and freshly cracked pepper