Set a large, high-sided skillet over medium heat. Add the pine nuts and stir constantly for 2 to 3 minutes until golden and fragrant. Remove to a plate immediately so they do not keep cooking.

Fill the same skillet with water and add 1 tablespoon of kosher salt. Bring to a full boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes or per package directions. Pull the pasta 1 minute before the package says it is done.

While the pasta cooks, make the sauce. Add garlic and parsley to a food processor or blender. Pulse until finely chopped. Add 1 1/2 cups thawed peas, the ricotta, lemon zest, lemon juice, 1/4 cup olive oil, 2 teaspoons kosher salt, and black pepper. Pulse until just combined with a little texture remaining. Do not blend completely smooth.

Drain the pasta in a colander and return it to the pot. Drizzle with a little olive oil and stir so the pasta does not clump.

Pour the ricotta pea sauce over the pasta and toss until every piece is coated. Fold in the remaining 1 cup of peas and the grated Parmesan. Add another drizzle of olive oil and toss gently.

Serve right away. Top each bowl with toasted pine nuts and crushed red pepper to taste.