Prepare and heat peas. Cut lemon in half. In a Cuisinart or blender, mix ricotta with basil and the juice and zest of one lemon half. Arrange peas on four plates. Put a dollop of the ricotta mixture on top of the peas. With the remaining lemon half, distribute zest and juice onto each plate, then lightly drizzle lightly with olive oil, and finish with a pinch of salt and pepper.