Fill a large pasta pot 2/3 of the way with water. After it comes to a boil, add 3 tbsp of salt (the water should taste salty like the sea). Boil the pasta for 1 minute under the al-dente cooking time, since it will cook a bit more off the heat when mixing with the other ingredients.
While the pasta is boiling, cook the other ingredients. In a dutch oven or large pot, heat up the olive oil until it shimmers. Sautee the minced garlic with a small pinch of kosher salt for 30 seconds on low heat, being careful not to burn it.
Add in the sugar snap peas and a small pinch of kosher salt and sautee on medium heat for 3 minutes or until it turns bright green. You want the sugar snap peas to stay crunchy and have a snappy bite.
Take it off the heat. Add the farfelle and parmesan. Pour in 1/2 cup of the reserved pasta water at a time and give it a good mix to meld everything together. At this point, add more pasta water if it is too dry. There should be a little bit of pasta water swishing around the bottom of the pan. Add the chopped mint and salt and pepper to taste.
Add a few dallops of whole milk ricotta. Finish with more grated parmesan, lemon zest, and a bit of chopped mint. Sprinkle on some Maldon salt and freshly cracked pepper. Bon Appetit!
