Bring a small pot of water to a boil over high heat. Add peas, reduce heat to medium-high, and cook 15 to 17 minutes or until tender. Drain; let cool 10 minutes.
Combine cooled peas and next 7 ingredients in a medium bowl. Combine ricotta, lemon zest, and black pepper in a second medium bowl. Spread 1 tablespoon ricotta mixture over each toast; top evenly with pea mixture.
