Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.
Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.
Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.