Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package until al dente. Drain the pasta and add it to a large bowl. Toss it with the butter and using a spatula gently fold in the creamy ricotta cheese and lemon zest.

Steam the green peas for about 4 minutes until al dente. Add them to the bowl with the pasta and gently stir to combine. Sprinkle with the fresh herbs and serve with freshly cracked black pepper on top for a savory version or drizzled with honey for a sweeter version.