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In a large pan, heat 1 tbsp olive oil over a low heat and add the leek and courgette. Cook for 10 minutes or until completely softened, stirring regularly.
Meanwhile, zest your lemon and add to a blender along with half its juice, the ricotta, maple syrup, basil, coriander, garlic clove and a pinch of salt. Blitz to a liquid.
Drain your beans and add the leek and courgette. Stir for a few minutes, then add the ricotta mix and combine.
Add your peas to the pan and allow everything to cook for 5 - 10 minutes, until the peas are cooked and the sauce starts to thicken. Taste it and check the seasoning - add a little salt and pepper if it needs it. You can also add more lemon juice if you'd like more acidity.
This is great with some good bread to dunk in it, or cook some pasta and stir it through for something more filling. Enjoy!