Fettuccine with Spring Vegetables and Ricotta

Name: Fettuccine with Spring Vegetables and Ricotta
Ingredients: Kosher salt and freshly ground pepper; 8 oz. (250 g) asparagus, ends trimmed, stalks cut crosswise into thirds; 4 oz. (125 g) sugar snap peas; 1 cup (5 oz./155 g) fresh or thawed frozen English peas; 12 oz. (375 g) fresh fettuccine; Grated zest and juice of 1 large lemon; 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving; 12 oz. (375 g) ricotta cheese, drained; 2 Tbs. extra-virgin olive oil; Splash of heavy cream (optional); Flaky sea salt; Pea shoots for garnish