Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes

Name: Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes
Ingredients: 2 pints cherry tomatoes (about 4 cups); 3 tablespoons olive oil, divided; 1 teaspoon kosher salt, plus more for cooking the pasta; Freshly ground black pepper; 1 pound medium asparagus (about 1/2-inch thick); 2 cloves garlic; 4 ounces whole-milk ricotta cheese (about 1/2 cup), plus more for serving; 1 ounce Parmesan cheese; 1 medium lemon; 1/2 cup chopped fresh basil leaves, plus more for serving; 1/2 teaspoon red pepper flakes; 12 ounces dried bucatini or other long pasta, such as spaghetti or linguine; 3 ounces baby arugula (about 3 packed cups)