In a small bowl or jar, combine ricotta, olive oil, minced garlic, lemon juice, lemon zest, and salt. Whisk everything together until smooth and well blended. Set aside while preparing the other ingredients.

Wash the asparagus thoroughly, then trim the tough ends and slice into 1-inch pieces. For the radishes, wash well, cut them in half, then thinly slice them into bite-sized pieces.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Once cooked, drain in a colander and rinse under cold water to stop the cooking process and cool it down. Drain well to remove excess water.

Prepare a large bowl of ice water and set aside. Bring a small pot of water to a boil, add the sliced asparagus, and cook for 2 minutes. Add the frozen peas and continue cooking for 1 more minute until vegetables are tender but still bright green. Quickly drain and transfer to the ice water to cool. Once cooled, drain thoroughly and gently pat dry.

In a large bowl, combine the cooled pasta, blanched asparagus and peas, sliced radishes, chopped parsley, and dill. Pour the lemon ricotta dressing over everything and toss gently until all ingredients are well coated. Taste and adjust seasoning with additional olive oil, salt, or pepper if needed.