In a food processor, combine fresh whole milk ricotta with a drizzle of extra virgin olive oil. Blend until the mixture is smooth and creamy, about 1-2 minutes. Set aside in a bowl.

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add sliced zucchini and season with kosher salt and pepper to taste. Sauté until tender and slightly golden, about 4-5 minutes. Transfer to a plate.

Bring a large pot of salted water to a rolling boil. Add chosen pasta and cook according to package instructions until al dente, approximately 8-10 minutes. In the last 3-4 minutes, gently add peas. Drain and reserve 1 cup of cooking water.

Return the drained pasta and peas to the pot over low heat. Add whipped ricotta, lemon juice, lemon zest, and grated Parmesan cheese. Stir to combine, adding reserved pasta water as needed for creaminess.

Fold in sautéed zucchini, ensuring even distribution. Cook for an additional 1-2 minutes on low heat. Serve garnished with fresh basil, extra Parmesan, and a drizzle of olive oil.