In a food processor, combine ricotta cheese with olive oil, blending until smooth and creamy for 2-3 minutes.

Heat a tablespoon of olive oil in a skillet over medium heat. Add diced zucchini and sauté for 5-7 minutes, seasoning with flaky salt and black pepper.

In a large pot of salted boiling water, add pasta and cook according to package instructions, then add peas in the last 3-4 minutes. Reserve a cup of pasta water before draining.

Return drained pasta and peas to the pot over low heat. Stir in whipped ricotta, lemon juice, lemon zest, and Parmesan. Adjust creaminess with reserved pasta water.

Fold in sautéed zucchini and serve garnished with fresh basil, red pepper flakes, flaky salt, and olive oil.