Snap off the tough ends of the asparagus then cut into 1-inch pieces. Slice snap peas in half.
In a small prep bowl stir together ricotta, lemon juice, 1 teaspoon zest, and 1/4 teaspoon salt. Taste and adjust. I added more lemon juice and lemon zest.
Bring a large stockpot of water to a boil over high heat. Add 1 teaspoon salt; return to a boil. Add pasta; boil, stirring occasionally, 9 minutes or until al dente. Toss in the asparagus and sugar snap peas; cook 2 minutes.
Drain pasta mixture, *reserving* 1/4 cup of the pasta water. Return cooked pasta mixture to the stockpot. Stir in 1 tablespoon olive oil, radishes, and 1/4 cup of the reserved pasta water. Stir to coat.
Spread about 2/3 of ricotta mixture on a serving platter. Top with pasta mixture. Dollop with remaining ricotta mixture. Drizzle with olive oil. Garnish with chopped fresh mint and lemon zest. Arrange the pea shoots/tendrils around the edge of the platter. Add cracked pepper to taste. Serve immediately.