Step 1

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.

Step 2

Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.

Step 3

Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.

Step 4

Transfer the pasta mixture to a 9-by-13-inch baking dish.

Step 5

Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.

Step 6

Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.

Step 7

Remove and garnish with fresh parsley.