Step 1

1 In a small bowl, stir together the ricotta, mint, lemon zest and juice and 2 tablespoons of oil

Step 2

2 Season to taste with salt and pepper and stir to combine

Step 3

3 If not using right away, cover and refrigerate

Step 4

4 In a 12-inch nonstick skillet over medium heat, heat the 1 tablespoon of oil until shimmering

Step 5

5 Add the pancetta and cook, stirring, until it crisps, 3 to 5 minutes

Step 6

6 Add the shallots and cook, stirring, until softened, about 2 minutes

Step 7

7 Stir in the water, raise the heat to high and bring to a boil

Step 8

8 Add the pasta, stirring to separate the noodles

Step 9

9 Cover and boil, stirring occasionally, until the pasta is just shy of al dente, about 3 minutes

Step 10

10 Stir in the artichoke hearts, then scatter the asparagus over the top

Step 11

11 Cover and cook without stirring, until the asparagus is tender-crisp and the pasta is al dente, 2 to 3 minutes

Step 12

12 Remove from the heat, add the butter and half of the pecorino, then toss until combined and the butter has melted

Step 13

13 Add more water, 1 tablespoon at a time, as needed, so the sauce clings lightly to the pasta

Step 14

14 Taste, and season with salt and pepper as desired

Step 15

15 Divide among bowls, and serve with the ricotta mixture spooned on top or on the side, and with the remaining pecorino on the side