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1. Bring a large pot of water with 1 tbsp. salt to
a boil. Add pasta and boil until tender, 7 to 9
minutes.
2. Meanwhile, whirl garlic and parsley in a food
processor until finely chopped. Add 1 1/2 cups
peas, the ricotta, lemon juice and zest, 4 tbsp.
oil, remaining 2 tsp. salt, and the pepper. Pulse
to a coarse purée.
3. Reserve 1 cup pasta cooking water. Drain pasta
and return to pot. Immediately add ricotta-pea
purée and remaining 1 cup peas and stir until well
mixed. Add a little pasta cooking water, if
necessary, to loosen sauce.
4. Divide among 4 bowls. Sprinkle each with pine
nuts and parmigiano, and drizzle with remaining 1
tbsp. oil.
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