Make sure to reserve some of the cooking water before you drain the pasta. It'll add flavor and help thicken the sauce.
Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.
Wine note: Wolf Blass South Australian Chardonnay, around $12, is a classy number that tastes like twice the price. It combines lemony fruit and a soft kiss of toasty oak to complement the zestiness of the pasta and nuttiness from the green beans.