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Blanch the peas for 60 seconds in salted water. Drain and plunge immediately into a bowl of iced water
Keep 1-2 handfuls for decoration.
In the same boiling water, cook the pasta until al dente. Before draining, remove one cup of pasta cooking water.
Place the blanched peas, spinach, basil, Parmesan, garlic, olive oil and ricotta in a blender. Season with salt and pepper.
Add ¼ cup of hot pasta cooking water and blend until smooth and thick. If the sauce is too thick, add more cooking water.
Return the drained pasta to the hot pan, pour the green sauce and reserved peas over the pasta and mix well.
Serve with a little burrata, lemon zest, lemon juice, basil leaves, chilli pepper and pepper.