Cook pasta in salted water until al dente.

Drain, return to the pot, and set aside.

Grease a 9" springform pan.

Wrap the bottom of the pan tightly in aluminum foil

Peel and dice the onion.

Peel and slice the garlic clove thinly.

Heat the olive oil in a skillet and saute the onion until it starts to brown.

Stir in the garlic and cook for another minute until it releases its aroma.

Remove from heat and set aside.

Mix the ricotta and eggs.

Stir in the Parmesan cheese and 3/4 of the basil.

Season with salt and pepper.

Preheat oven to 350°F.

Combine the pasta, peas, sugar snap peas, onion, and the ricotta mixture in the pot.

Fold in half (1 cup) of the mozzarella.

Transfer to the springform pan and press down firmly.

Sprinkle the rest of the mozzarella cheese over the top.

Bake for 25 minutes.

Let cool for 10 minutes.

Remove from the pan and transfer to a serving plate.

Sprinkle with the remaining basil and serve.