In a medium bowl mix together the ricotta, Parmesan, lemon zest, lemon juice, red pepper flakes, basil, 1/4 tsp salt and 1/4 tsp pepper, set aside.
Heat the olive oil and garlic over medium-low heat, stirring often, until garlic becomes brown and crispy, about 5 minutes. Take off the heat and set aside.
Cook pasta according to directions adding the frozen peas to the water 1 minute before the pasta is done cooking. After you drain the pasta and peas pour them into a large bowl.
Remove the crushed garlic from the oil and pour the oil over the pasta and peas, toss to coat. Add salt and pepper to taste.
Serve the pasta portions dolloped with the ricotta mixture.
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