In a large pit of boiled salted water, cook pasta according to package directions. (For true al dente pasta cook it 1-2 minutes less than the package says). For the last minute of cooking time, ass the peas to the pot. Reserve 1 cup of pasta water, drain and return pasta to pot.
In a medium bowl, combine the ricotta, 2 ½ tablespoons of olive oil, half the garlic, parmesan or pecorino, half the lemon juice & zest, red pepper flakes, salt and pepper.
Add ricotta mixture and ¼ cup of the reserved pasta water to the pasta and toss. Add more reserved pasta water if the mixture us too thick.
In a skillet, melt butter with the remaining ½ tablespoon of olive oil over medium-high heat. Add breadcrumbs, a pinch of kosher salt and stir to coat. Cook until breadcrumbs are golden. Add lemon zest and remaining half of minced garlic; toss until mixture is very fragrant and breadcrumbs are golden brown, about 2 minutes. Take off the heat, stir in remaining lemon juice and fresh herbs.
Top pasta with breadcrumbs, season to taste with salt and pepper and served immediately.