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In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta cooking water. Drain the pasta.
Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water.
Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Swirl the pasta into the cheese. Enjoy!