Cook pasta according to package directions, adding 1 1/2 cups (375 mL) peas and sugar snap peas in the last minute of cooking time. Drain and refresh under cold running water; drain well and set aside.
Meanwhile, in 3 cups (750 mL) boiling water, cook remaining peas for 3 to 4 minutes or until tender. Drain, reserving 1/4 cup (60 mL) cooking liquid.
In blender, combine peas, reserved cooking liquid, 2 tbsp (30 mL) olive oil, garlic, lemon juice, and 1 tsp (5 mL) salt; pulse until smooth.
In bowl, toss together pasta, sugar snap peas, whole peas, puréed pea mixture, ricotta, mint, remaining olive oil, salt and pepper.
Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled. Serve with Parmesan cheese.
Use fresh shelled peas when in season, adjusting the cooking time as needed.