Prepare ingredients: Fill pasta pot with water and bring to a boil. Dice onion and mince garlic. Rinse asparagus, peas, and spinach. Trim asparagus bottoms and cut spears into 1/4 inch pieces on a bias.

Prepare ingredients: Fill pasta pot with water and bring to a boil. Dice onion and mince garlic. Rinse asparagus, peas, and spinach. Trim asparagus bottoms and cut spears into 1/4 inch pieces on a bias.

Saute aromatics: heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering add onion and cook until soft and translucent, about 3 minutes. Add garlic and cook 1 minute more. Add asparagus and cook until bright green, about 2 minutes. Add wine and cook until reduced by half, about 30 seconds.

Prepare ingredients: Fill pasta pot with water and bring to a boil. Dice onion and mince garlic. Rinse asparagus, peas, and spinach. Trim asparagus bottoms and cut spears into 1/4 inch pieces on a bias.

Saute aromatics: heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering add onion and cook until soft and translucent, about 3 minutes. Add garlic and cook 1 minute more. Add asparagus and cook until bright green, about 2 minutes. Add wine and cook until reduced by half, about 30 seconds.

Cook pasta: add a generous pinch salt to boiling water and then add pasta. Cook according to package instructions, making sure to reserve 1 cup starchy cooking water. Add peas for the last 30 seconds of pasta cooking.

Prepare ingredients: Fill pasta pot with water and bring to a boil. Dice onion and mince garlic. Rinse asparagus, peas, and spinach. Trim asparagus bottoms and cut spears into 1/4 inch pieces on a bias.

Saute aromatics: heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering add onion and cook until soft and translucent, about 3 minutes. Add garlic and cook 1 minute more. Add asparagus and cook until bright green, about 2 minutes. Add wine and cook until reduced by half, about 30 seconds.

Cook pasta: add a generous pinch salt to boiling water and then add pasta. Cook according to package instructions, making sure to reserve 1 cup starchy cooking water. Add peas for the last 30 seconds of pasta cooking.

Season pasta: add pasta and peas to pan with vegetables and stir to combine. Add pasta water 2 tablespoons at a time until sauce thickens. Fold in spinach until just wilted. Remove from heat and stir in grated parmesan. Taste and season with salt and pepper.

Prepare ingredients: Fill pasta pot with water and bring to a boil. Dice onion and mince garlic. Rinse asparagus, peas, and spinach. Trim asparagus bottoms and cut spears into 1/4 inch pieces on a bias.

Saute aromatics: heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering add onion and cook until soft and translucent, about 3 minutes. Add garlic and cook 1 minute more. Add asparagus and cook until bright green, about 2 minutes. Add wine and cook until reduced by half, about 30 seconds.

Cook pasta: add a generous pinch salt to boiling water and then add pasta. Cook according to package instructions, making sure to reserve 1 cup starchy cooking water. Add peas for the last 30 seconds of pasta cooking.

Season pasta: add pasta and peas to pan with vegetables and stir to combine. Add pasta water 2 tablespoons at a time until sauce thickens. Fold in spinach until just wilted. Remove from heat and stir in grated parmesan. Taste and season with salt and pepper.

Finish dish: Transfer pasta to serving bowl. Grate lemon zest over top and scoop ricotta. Drizzle with fancy olive oil and serve.