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Add oil to a pan over medium heat, add minced garlic and cook until fragrant, about 1-2 minutes. Add the peas, zest of ½ a lemon, and a squeeze of lemon juice. Cook until the peas are no longer frozen.
Meanwhile, bring a large pot of salted water to a boil, and cook your pasta according to the package directions.
To your peas, add ricotta (starting with the lesser amount). Stir to combine well. Taste and add salt, more lemon zest and juice to your preference.
When the pasta is done, use a slotted spoon to transfer it directly into the ricotta pea pan. Reserve about 1 cup of pasta water.
If you don't have a slotted spoon, reserve your pasta water first, then drain your pasta, and dump it into the ricotta pan.
Add ¼ cup pasta water to the pan with the pasta and ricotta. Stir to ensure all the noodles are coated. You may need to add more pasta water to help thin things out.
Transfer pasta to bowls. Garnish with more lemon zest, parmesan cheese, and a few fresh mint leaves. Enjoy!