Heat butter over moderate heat in a non-stick pan or seasoned skillet. Once the butter is melted, add the garlic and shallots, and lightly simmer until the garlic is fragrant and the shallots are translucent — approx. 3 minutes. Make sure not to brown the garlic; lower heat if need be.
Add the chopped herbs and white wine, stir, and bring to a low simmer.
Pat the fillets of cod with paper towels, and season with a bit of kosher salt and cracked black pepper.
Carefully place the fillets of cod into the pan, and add the halved asparagus spears. Cook the fillets for three minutes, spooning butter mixture over the top of the fillets periodically to bathe them in the butter sauce. After three minutes, carefully flip the fillets and cook for another three minutes, or until the fillets reach an internal temperature of 145 degrees F. Once done, remove the pan from the heat, and carefully transfer the fillets and asparagus to a plate. Reserve the butter sauce.
Stir in the the reserved pasta water, butter sauce, pesto, ricotta, and raw zucchini (if using) into the pot with the pasta. Stir and toss the pasta until everything is well combined, and transfer to plates.
Top the pasta with the fillets and the asparagus, then top with cherry tomato slices and toasted walnuts.
Take your dinner to the patio, pour some crisp white wine, and enjoy the summer evenings while you still can!