In a saute pan over medium heat, heat butter and olive oil. Add diced onion and saute for 2-3 minutes. Add garlic, red pepper flakes, nutmeg, salt, and pepper. Add lemon zest and juice. Add white wine slowly while deglazing pan. Let simmer for 1-2 minutes. Add asparagus and cook for 5-6 minutes.
Meanwhile, water should be boiling; add pasta to boiling water, stirring occasionally and cooking according to package directions.
Add frozen peas to saute pan with asparagus.
In a medium sized bowl, whisk together ricotta and 1/3 cup reserved pasta water.
Drain pasta, add ricotta mixture, and vegetable mixture. Stir to coat. Serve with parmesan to top.
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Ricotta, Asparagus, and Pea Pasta https://www.forkinthekitchen.com/ricotta-asparagus-pea-pasta/ June 10, 2016