Bring a pot of water to the boil.
Zest the lemon. Cut the asparagus into small pieces.
Cook the pasta following the cooking time on the box.
Add the green peas and asparagus in the pot of water 2 minutes before the pasta is finished cooking.
Drain.
Mix the ricotta with the relish, garlic powder, chili flakes, lemon zest, a drizzle olive oil, salt and pepper.
Mix the pasta with the ricotta.
Serve and garnish with the basil and a drizzle of olive oil to taste.
