, trimmed and cut into 1-in. pieces
COOK pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 8 to 10 min. Add peas and asparagus during the last 2 min of cooking. Reserve 1/4 cup of pasta water.
WHISK lemon juice with oil, lemon zest, Dijon and salt in a small bowl. Season with fresh pepper.
DRAIN pasta and vegetables, then return to pot. Stir in lemon sauce, ricotta, reserved pasta water, asiago and chives.