Cook the Pasta: Begin by boiling a large pot of salted water. Cook large pasta shells according to package instructions until al dente, then drain and set them open side up on a tray to cool.

Sauté Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add fresh peas and chopped asparagus; season with salt and pepper. Sauté for 3-4 minutes until tender but still vibrant, then remove from heat.

Make the Filling: In a medium bowl, stir together 15 ounces of ricotta, 1/3 cup of pecorino romano, lemon zest, and a pinch of salt and pepper. Mix until smooth and creamy, ensuring all ingredients are well combined.

Stuff the Shells: Fill each cooked pasta shell generously with the ricotta mixture, ensuring each shell is packed with that creamy goodness.

Assemble and Serve: On a serving platter, arrange the stuffed shells. Top with the sautéed peas and asparagus. Drizzle with fresh lemon juice, olive oil, and basil pesto for an added burst of flavor. Garnish with fresh basil leaves for a pop of color before serving.