This is a bright, easy, filling and flexible dish that we discovered a few years ago in Sunset Magazine. It’s great for sitting in front of the TV, outside in the garden and at a large table with many guests.
For 4 people you’ll need 1/2 lb Penne pasta, 2 garlic cloves (peeled), 1-1/2 large handfuls of parsley (or basil or some combination of both), 1-1/2 large handfuls of microgreens (sunflower & pea shoots, etc), 2 cups frozen peas (defrost by running under cold water in a strainer), 1 cup ricotta cheese, 1 Tbsp lemon juice, 1 tsp lemon zest, 3 Tbsp olive oil, 2 Tbsp pine nuts, salt, pepper and parmesan for serving.
Boil some salted water in a large pot and cook the pasta 1 minute less than the timing listed on the box.
Meanwhile, place a handful of the parsley and microgreens along with the peeled garlic into a food processor (n.b. save a small amount of both microgreens and parsley to toss, whole, with the pasta). Pulse a few times to ensure everything is chopped and well blended. Add the ricotta, lemon juice, lemon zest, 2-3 Tbsp olive oil, 1 cup peas, 1 tsp salt and a good grind of pepper and blend until all are roughly combined in a chunky puree.
Once the pasta is cooked, drain well reserving about 1 cup of the cooking water in a small bowl. Place pasta in a large bowl and while still warm toss in the pea/parsley puree and the remaining 1 cup whole peas and 1/2 handfuls of whole parsley and microgreens.
Toss well and add a splash or two of the pasta cooking water to loosen it all slightly.
Serve with grated parmesan cheese and enjoy!