Ricotta Pasta with Spring Vegetables

Ingredients

• 150g snow peas destringed, trimmed, sliced on an angle
• 500g dried pasta such as fettuccine or linguine or gluten-free equivalent
• finely grated zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup ricotta
• 1/2 cup dill finely chopped
• 1/2 tsp flaky sea salt
• freshly ground black pepper to taste
• 2 cups cooked broad beans and/or peas
• 2 radishes very thinly sliced
• dill flowers (optional)
• extra-virgin olive oil to drizzle