1
Cook pasta in heavily salted water. Reserve 1 cup pasta water.
2
Blanch peas in boiling water 2 minutes. Drain.
3
Warm olive oil with garlic over low heat 2 minutes (do not brown).
4
Blend or mash half the peas with ricotta, garlic oil, lemon zest, and juice.
5
Toss hot pasta with ricotta mixture, remaining peas, parmesan, and pasta water to loosen.
6
Season generously. Serve with mint and extra parmesan.