In a food processor, process mint, basil, Pecorino, lemon zest, lemon juice, garlic, salt and pepper until finely chopped, about 30 seconds, scraping down the bowl as needed.

With the food processor still running, slowly add olive oil until incorporated, set aside.

Using a sharp knife, slice the trimmed asparagus thinly on the bias and then into approximately 2-inch long pieces. Place in a large serving bowl.

Next, add thinly sliced radishes, thawed peas, chopped pistachios and pesto into the serving bowl. Toss to combine.

Sprinkle with grated Pecorino Romano cheese. Serve.