Bring a large pot of salty water to boil. While you wait, zest 1 lemon, then roughly chop enough herbs to fill 1 cup (lightly packed).
When the water is boiling, add pasta and stir. Bring back to a boil and let cook until al dente—this is usually 2 minutes less than what it says on the box. While the pasta cooks, grate your parmesan and measure your ricotta, if you haven't already. Everything is going to come together pretty quickly, so you'll want to have all the ingredients portioned.
In the last minute of cook time, add 1 cup frozen peas to the boiling water. Finish cooking, then reserve 1 cup pasta water and drain the rest.
Place the pot back on low heat. Coat the bottom with olive oil, then add your cooked pasta with peas. Top with 300g ricotta, zest and juice of 1 lemon, 1/2 cup grated parmesan, 1/2 cup pasta water and a pinch of salt. Continue stirring until a creamy, slightly thickened sauce forms, adding more pasta water as needed. When all the pasta is coated, cut the heat and add fresh cracked black pepper and 1 cup fresh herbs. Serve with more pepper, olive oil and parmesan.