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In a large pot of boiling salted water, cook pasta according to package directions until al dente.
Meanwhile, make the ricotta sauce. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with salt and pepper.
In the last minute of the pasta's cooking time, reserve ½ cup of the cooking water, then add the peas to the pot. Stir well.
After 1 minute, drain and add into a large bowl. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for a smooth and creamy texture.
Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Optional: Add a pinch of red pepper flakes for extra flavor. Enjoy!