Mince the garlic, finely chop the fresh parsley, and zest the lemon. Bring a large pot of generously salted water to a rolling boil for the pasta.

Add the orecchiette to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve about 1.5 cups of the starchy pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.

Stir in the frozen peas and cook for 2-3 minutes, just until they are heated through and vibrant green.

Reduce the heat to low. Add the whole milk ricotta, lemon zest, 0.75 teaspoon salt, and 0.5 teaspoon black pepper to the skillet. Gradually stir in about 0.5 cup of the reserved pasta water, mixing until a smooth, creamy sauce forms. Add more pasta water a tablespoon at a time if the sauce seems too thick, aiming for a luscious consistency.

Add the drained orecchiette to the skillet with the ricotta mixture. Toss gently to coat all the pasta evenly with the sauce.

Stir in the grated Parmesan cheese and the chopped fresh parsley. Squeeze in about 1 tablespoon of fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, topped with a little extra grated Parmesan and a sprinkle of fresh parsley if desired. Enjoy!