Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto

Ingredients

• 1 cup fresh or frozen shelled peas
• 1 pound asparagus
• 1/3 cup plus 2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ounces Pecorino Romano or Parmesan cheese, finely grated (about 1 firmly packed cup grated on a Microplane or 2/3 cup store-bought)
• 1 small lemon
• 1 (15 to 16-ounce) container high-quality whole-milk ricotta cheese (about 2 cups)
• 1 large egg
• 1/4 cup all-purpose flour
• 1 small clove garlic
• 1/3 cup shelled, roasted, and lightly salted pistachios

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