Step 1

In a small bowl, stir together the ricotta, mint, lemon zest and juice, 2 tablespoons oil, ½ teaspoon each salt and pepper; set aside.

Step 2

In a 12-inch nonstick skillet over medium, cook the remaining 1 tablespoon oil and the pancetta, stirring, until the pancetta is crisp, 3 to 5 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Stir in 3 cups water and bring to a boil over high. Add the linguine, stirring to separate the noodles. Cover and cook, stirring occasionally, until the pasta is just shy of al dente, about 3 minutes.

Step 3

Stir in the artichoke hearts, then scatter the asparagus over the top. Cover and cook without stirring until the asparagus is tender-crisp and the pasta is al dente, about 2 minutes. Off heat, add half of the pecorino and the butter, then toss until combined and the butter has melted; add more water as needed so the sauce clings lightly to the pasta. Taste and season with salt and pepper. Serve with the ricotta mixture spooned on top and with the remaining pecorino on the side.