Start by boiling a large pot of salted water. Once it reaches a rolling boil, toss in your pasta and cook according to package instructions until it’s al dente. Just before draining, reserve about a cup of the pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the minced garlic until it’s fragrant and lightly golden, about a couple of minutes.

When the pasta is al dente, drain it (don’t forget to save that reserved water!) and add it to the skillet with the sautéed garlic. Give it a gentle toss to coat the pasta in the garlic-infused oil.

Now, add the peas. If they’re fresh, just let them cook for a few minutes; if they’re frozen, they’ll need just about a minute to heat through.

Next, stir in the ricotta cheese. Mix well until everything is evenly combined. If the dish appears a little dry, gradually add some of the reserved pasta water until achieving a creamy consistency.

Season generously with salt and pepper and toss in some fresh herbs like mint or basil for that extra touch.

Finally, serve hot with a sprinkle of Parmesan cheese on top, if using.