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Bring a large pot of water to boil; add pasta and cook according to package directions. 1 minute bedore ready, add peas and/or asparagus. Reserve 1 cup cooking water; drain the pasta and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes. Add anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; cook, stirring constantly, until bright green and wilted, about 1 minute.
Transfer the spinach mixture to a blender. Add herbs, ricotta, lemon zest, lemon juice and salt; blend on medium-high speed until smooth and bright green, about 1 minute. Add ¼ cup of the reserved pasta water, if necessary, to thin the sauce.
Transfer the sauce to a large skillet over medium heat. Add the pasta and ½ cup Parmesan; toss to coat until warmed through, about 1 minute, adding pasta water, 1 tablespoon at a time, until desired consistency is reached.
Divide the pasta among 4 bowls; sprinkle with the remaining ¼ cup Parmesan. Garnish with additional herbs, if desired.