How to make it

  • Preheat oven to 425. Cut 1/2 inch off top of garlic head then wrap garlic in foil and roast in oven for 30 minutes. Cool and squeeze roasted garlic from head into blender. In a saucepan cook peas in water just until tender about 5 minutes. Add peas, cooking liquid, butter, lemon juice and herbs to blender and puree. Keep warm. Cook pasta until al dente then drain well. Toss pasta in a bowl with puree, pea shoots and salt and pepper to taste.

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