Pour olive oil in a large sauté pan over medium heat. Add the prosciutto and stir to break it apart for about 1 minute, then add the garlic and shallots. 

Season lightly with salt and pepper, then cook until the shallots are translucent, but not browned, about 3 minutes.

Add the defrosted peas and sugar snap peas, then cook while stirring and tossing constantly until softened, about 5 minutes.

If the pan seems a bit dry, add a few tablespoons of water to help things along. Taste and adjust seasoning as needed. 

While the peas cook, add the ricotta and lemon zest to a medium bowl, then use a whisk to whip it up until light and fluffy. 

Spread the ricotta onto a serving platter or bowl, then spoon the peas over top. Sprinkle with fresh mint, then drizzle with plenty of extra virgin olive oil. Serve immediately.