Boil a large pot of salted water, then add your short-cut pasta. Cook according to package instructions for 8-10 minutes until al dente. Drain and rinse under cool water.

Prep your asparagus by trimming the woody ends and cutting into bite-sized pieces. Optionally blanch for 1 minute in boiling water to preserve color and crunch, then shock in ice water.

In a large mixing bowl, combine the cooled pasta, blanched asparagus, and sweet peas. Finely chop the radishes and parsley and toss them in.

In a separate bowl, mix together ricotta cheese, olive oil, lemon juice, salt, and pepper until smooth to create the dressing.

Pour the dressing over the pasta and vegetable mixture, gently tossing until everything is well coated.

Serve immediately or chill for about 30 minutes to enhance flavors.