Start by zesting and juicing your lemon—you’ll want about ½ teaspoon of zest and 1 tablespoon of juice. Set it aside for later.

Cook your pasta following the instructions on the package (usually about 10 minutes until tender). Before you drain it, scoop out about 1 cup of that starchy pasta water—it’s liquid gold for the sauce!

Here’s a fun trick: pop the frozen peas right into the colander before draining the pasta. When you pour the hot pasta over them, it’ll thaw the peas instantly—easy and genius!

In a large skillet, melt the butter over medium heat and add the minced garlic. Let it cook for just 1–2 minutes until it smells amazing and garlicky—don’t let it brown.

Toss the drained pasta and peas into the skillet, then pour in about ½ cup of the reserved pasta water. Give it a good stir to mix everything up, then turn off the heat.

Now stir in the ricotta, Parmesan, lemon juice, and lemon zest. Keep stirring until it all blends into a creamy, dreamy sauce. If it feels a bit thick, just splash in a bit more of that reserved pasta water.

Finish it off with salt, pepper, and a pinch of crushed red pepper flakes to taste. Serve it up warm and enjoy every bite!