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Cook pasta according to package instructions.
To a blender, add the ricotta and 3 cups of frozen peas (defrosted). Blend until smooth. You might need a little splash of water to get things moving!
Add the juice from half the lemon, salt and pepper (to taste) to the blender and mix. Pour mixture into a pan and heat on low.
Add an extra cup of frozen peas into the sauce to defrost.
Reserve ¼ cups pasta water. Once pasta is al dente, drain and rinse.
Add cooked pasta with the reserved pasta water to the sauce and mix well. Let simmer on low for a few moments until the sauce is at your desired thickness.
To serve, squeeze some extra lemon juice on top.