Bring a large pot of salted water to the boil.

Place lemon peel, basil leaves, a pinch of salt and garlic in the bowl of a food processor fitted with bladed and whiz until a rough paste forms, add the ricotta and whiz until smooth, set aside in a large mixing bowl.

Drop in the pasta to your boiled pot of water and cook until al dente. Transfer the drained pasta into the bowl (reserve a few tablespoons of pasta cooking water), mix through and add a little pasta cooking water if needed. Serve into bowls topped with basil leaves and a drizzle of extra virgin olive oil.