Fill a stockpot with water and salt with 3 tbsp of kosher salt. Set the heat on high heat and let it come to a boil.
Pour the frozen peas into a microwave-safe bowl. Pour water on top of the peas and microwave for 1 minute, until bright green and no longer frozen. Drain the water out of the bowl.
Remove the mint leaves from the stems. Reserve 5-6 large leaves for topping, then finely chop the rest of the mint.
Mix the finely chopped mint with the peas. Add a pinch of salt and toss until the peas are combined with the mint and salt. Set aside.
Pour the heavy cream into a mixing bowl. Add the salt and mix until combined. Whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form.
Strain excess water from the ricotta with a fine mesh strainer. Once it’s as creamy as possible, add it to the bowl with the whipped cream.
Use the hand mixer on low speed to incorporate the ricotta with the heavy cream and simultaneously fluff it up. Stop mixing once the consistency is fluffy, creamy, and airy. Set aside.
Pour the pasta into the boiling water and cook until al dente.
As the pasta cooks, smear the whipped ricotta onto the bottom of four plates. Use the back of your spoon to spread it around in a circle, leaving a large place in the center for the pasta.
2 minutes before the pasta is done, heat a skillet on medium-low heat. Add the butter and lemon juice to the skillet and mix until combined.
Transfer the al dente pasta to the skillet and toss in the lemon butter.
Add the peas into the skillet and toss.
Grate the Parmesan cheese over top of the pasta as you toss it to form a glossier, sticky sauce.
Taste and adjust salt and lemon juice levels if needed. If the sauce isn’t as “saucy” as you would prefer, add more butter to the pan until the consistency works for you.
Plate the pasta on top of the ricotta. Thinly slice the remaining mint leaves and top the pasta with them. Top with lemon zest and Parmesan cheese. Finish the dish with a generous swirl of olive oil. Enjoy immediately!