Bring a pot of salted water to a boil and cook pasta as directed to al dente. During the last two minutes of cooking, add peas to the water to cook. Drain pasta and peas, reserving about 1/4 cup of the pasta water.

While pasta cooks, combine ricotta cheese, olive oil, juice of one lemon, finely grated garlic, and parsley in a large bowl.

Add warm pasta and peas to the ricotta mixture and toss to coat; add in 2-3 Tbsp of the reserved pasta water to get sauce to desired texture.

Toss with parmesan cheese, and season to taste with salt and pepper. Garnish with additional fresh parsley and serve immediately.