To a blender or food processor, add the olive oil, arugula, peas, lemon zest, lemon juice, ricotta cheese, Parmesan-Reggiano, crushed red pepper, and a few pinches of Kosher salt. Pulse until the pesto is smooth, scraping down the sides as needed. Give it a taste and adjust the salt to taste. Set aside.
Bring a medium pot of salted water to a boil. Cook the angel hair pasta per the package’s instructions (mine said about 6 minutes). Reserve about a 1/2 cup of pasta water (you can eyeball this measurement). Immediately return the pasta to the pot. Add the pesto and toss until evenly coated. If needed, add a splash or two of pasta water.
Meanwhile, in a small skillet, set over medium-high heat, add the ghee or butter. When hot, add the scallops and sprinkle them with a few pinches of Kosher salt. Cook for 3 to 4 at a time, as to not crowd the pan. Cook on the first side for about 30 seconds to 40 seconds; flip and cook on the opposite side for about 30 seconds. Repeat until you’ve worked your way through all of the scallops.
Divide the pasta and scallops amongst bowls. Garnish with a few sprigs of basil and Parmesan.
