In a large pot of well-salted, boiling water cook the pasta until al-dente (according to the directions on the packet). Drain the pasta, return it to the pot and toss with the olive oil, chopped basil, lemon zest and half of the lemon juice. Season with salt, to taste. Discard the remaining lemon juice and set the pasta aside.

In a griddle pan, cook the asparagus spears over a high heat for a few minutes - turning them over using kitchen tongs - until tender and slightly charred. Thinly slice the sugar snap peas length-ways into strips.

In a large serving bowl, arrange the pasta, grilled asparagus and sliced sugar snap peas. Dot with spoonfuls of the ricotta cheese. Serve warm or at room temperature.