In a blender or food processor, combine the peas, fresh mint leaves, olive oil, lemon juice, and a generous pinch of salt and pepper. Pulse until well blended; aim for a smooth yet slightly chunky consistency.

In a separate bowl, whip together the ricotta cheese and heavy cream until it becomes light and fluffy. Optionally, add in a teaspoon of honey for sweetness and fold in the lemon zest.

Layer the terrine by spreading a small amount of the ricotta mixture in the bottom of a rectangular mold or loaf pan, followed by half of the pea mixture. Repeat the process, finishing with the remaining ricotta on top.

Cover the mold with plastic wrap and let it chill in the refrigerator for at least 4 hours, preferably overnight.

Remove the terrine from the mold by dipping it in warm water around the outside.

Slice into thick pieces and arrange on a platter. Serve with crusty bread or crackers, garnish with extra mint leaves, and drizzle with olive oil or balsamic glaze.