Boil a large pot of water, add salt and a splash of oil.
Chop the onion, garlic, chilli & zucchini.
Add the pasta to the boiling water and cook as per packet instructions.
In a large deep-dish pan, fry the onion with a healthy glug of oil & a good pinch of salt until soft.
Add the garlic, chilli lemon zest and white wine. Cook until the wine is absorbed.
Now season with pepper and stir in the zucchini, frying for a couple of minutes. Add in the frozen peas and the parsley and mix it until the peas have defrosted.
Next, stir through the ricotta, and drain the pasta reserving around 1 cup of the water.
Stir the pasta through the sauce, add lots of parmesan, the pine nuts and as much pasta water as required.
I like to squeeze the juice of a lemon over the pasta just before serving too!
