Pasta Shells with Spring Vegetables
Ingredients
- 1/2 pound fresh asparagus
- 1 (8-oz.) package sugar snap peas
- 1 cup ricotta cheese
- 4 teaspoons fresh lemon juice
- 2 teaspoons lemon zest, divided
- 1/4 cup plus 1/4 tsp. kosher salt, divided
- 1/2 pound large pasta shells
- 1 tablespoon olive oil
- 4 radishes, thinly sliced
- 1 tablespoon chopped fresh mint
- Garnish: pea tendrils
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