Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 7-10 minutes. Drain and set aside to cool slightly.

In the same pot, bring another pot of water to a boil. Blanch asparagus for 2 minutes until bright green and crisp-tender, then place in an ice bath.

In a large bowl, combine the cooked pasta, blanched asparagus, peas, sliced radishes, and chopped parsley. Fold gently.

In a separate bowl, whisk together the ricotta, olive oil, lemon juice, lemon zest, salt, and pepper until smooth.

Pour the dressing over the pasta and vegetable mixture, tossing gently to combine, and serve or refrigerate for 30 minutes to let flavors meld.

Store the salad in an airtight container for up to 5 days.