Bring a pot full of salted water to a boil on the stove. Add the pasta and cook until al dente.

Meanwhile, add the pine nuts in a single layer on a saucepan, and set the heat to medium. Toast pine nuts, stirring and shaking the pan until they’re nicely golden brown. Once pasta is done, drain it in a large colander. 

Fill the same pot back up with water and bring it to a boil. Add the asparagus, reduce to a simmer, and cook until asparagus is bright green and fork tender, about 7 or 8 minutes. Use tongs to transfer asparagus from the pot to a dry towel. 

While asparagus is cooking, add the garlic, parsley, oregano, and red pepper flakes to a food processor or blender. Pulse until combined. Then, add 1 ½ cups of the peas, ricotta, lemon zest and juice, and olive oil. Puree until smooth, then season with salt and pepper to taste and set aside. 

Once the asparagus has cooled, slice each spear in half and chop into 1-inch pieces.

Add the penne to a large bowl, and toss with olive oil and the remaining cup of peas. Add the ricotta mixture, asparagus, pine nuts, and some basil, tossing everything to combine. Top with the parmesan and a few twists of freshly ground black pepper.