Preparation

• Bring a large pot of well-salted water to a boil. Boil the noodles according to package directions until al dente. Drain and rinse under cool water. Cut each noodle in half crosswise and set aside.
• Meanwhile, melt the butter in a 10-inch skillet over low heat. Add the pine nuts and cook, stirring occasionally, until lightly browned, about 1 minute. With a slotted spoon, transfer the nuts to a small bowl. Increase the heat to medium, add the zucchini, peas, and shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add the Parmigiano and toss gently to coat.
• Season the ricotta with 1/4 tsp. each salt and pepper. Place one noodle half on each of four plates, and spread a dollop of ricotta over each one. Divide about half of the vegetable mixture among the noodles, spreading it evenly over the cheese. Top with another noodle and repeat. Top with a third noodle, the pesto, pine nuts, and the coarsely grated cheese, and serve.