Bring a large pot of water to a boil over high heat while you prep the veggies.

Slice off the ends of the asparagus and discard. Slice the stems of the asparagus and reserve, then slice the middle pieces into two 2” pieces.

Add kosher salt to the boiling water, then add the asparagus middle pieces. Let them boil for 2-3 minutes until soft. Remove them from the water using a colander and set aside.

In the same boiling water, add the peas and cook for 2 minutes. Remove peas and set aside.

In the same water, add the pasta and cook according to the package instructions for al dente.

Place the boiled asparagus middle pieces into a food processor and pulse until smooth. Transfer to a small bowl, then add ricotta cheese, lemon zest, and lemon juice, along with a pinch of salt. Stir to combine.

In a deep-sided skillet, add 1 tbsp of avocado oil. Once hot, add the sliced leeks and cook for 3-4 minutes.

Add the asparagus tips and boiled peas to the pan, seasoning with salt and pepper.

Once the pasta has cooked, add it to the pan with the veggies, reserving some pasta water.

Add the ricotta mixture over the hot pasta and stir to combine. If the sauce is too thick, add reserved pasta water to thin it out.

Top with grated parmesan cheese and enjoy!