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In a pot of boiling salted water, add the pasta and cook as per packet directions, retaining ½ cup of pasta water to add to sauce later.
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In a mortar and pestle combine peas and a pinch of salt, pound until the peas break into a chunky paste.
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Add garlic and pine nuts, pound into a loose paste. Add mint and basil, parmesan and black pepper, continue to pound until the herbs are crushed. Add olive oil, mix together and season with salt to your liking.
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Once the pasta is cooked, drain and return to the pot with a couple of spoons of the pasta cooking water. Add in pesto and ricotta, mix together to coat the pasta in pesto.
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Serve and enjoy with family and friends!
