Lemony spring vegetable pasta salad with homemade ricotta

Bring the whole milk to a bare simmer, kill the heat, add the lemon juice and salt and mix for even distribution.

Let it sit five to 10 minutes until large curds form; if they do not, add another tablespoon or two of lemon juice or white vinegar and wait another five to 10 minutes.

Line a fine mesh sieve with four to eight layers of cheesecloth, pour the mixture in and let it drain 45 minutes to an hour; the longer it sits the drier the ricotta.

Cut the asparagus in half lengthwise and chop into bite-sized pieces.

Thinly slice the radishes by hand or on a mandolin and let them sit in an ice bath 10 minutes to cut their horseradish-like spiciness.

Blanch the asparagus two to three minutes in boiling water, adding the frozen peas for the last minute, then shock everything in ice water.

Whisk the mayonnaise with the lemon zest and juice, the olive oil and all of the fresh herbs.

Season the dressing with kosher salt and black pepper.

Add the cooked, rinsed and cooled pasta, the asparagus and peas, the drained radishes and the pine nuts, mix and adjust the seasoning.

Serve with a big dollop of the homemade ricotta.