Trim woody ends off asparagus and cut into 1" lengths on an angle. Remove strings from sugar snap peas, if necessary. Mince garlic. Zest lemon, halve, and juice. Stem and mince thyme.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta water and drain pasta in a colander. While pasta cooks, roast pine nuts.
Toast the Pine Nuts
Heat a medium non-stick pan over medium heat. Add pine nuts to hot pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
Roast the Vegetables
Place asparagus, sugar snap peas, and garlic on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until tender, 8-10 minutes.
Make the Sauce
Return pan used to toast pine nuts to medium heat. Add ricotta, ½ cup pasta water, half the Parmesan (reserve remaining for garnish), and 2 tsp. lemon juice and stir together. Stir occasionally until slightly thickened, 3-5 minutes. Remove from burner, season with thyme and a pinch of salt and pepper, and stir in pasta.
Finish the Dish
Place pasta on a plate and garnish with pine nuts, lemon zest (to taste), and remaining Parmesan. Top with roasted vegetables.