Bring a large pot of salted water to a boil.
Defrost the peas (if needed) and separate about 1/3 from the rest.
Peal and roughly cut the garlic. Optional step: Sauté the garlic in a tablespoon of olive oil to lighten the garlic flavor.
Once the pasta water is ready add the pasta and cook for the directed time. Strain and set aside.
In a blender add the following ingredients:
a. The ricotta
b. The garlic (and oil if sautéed)
c. The larger amount of peas
d. The juice of half a lemon
e. Salt and pepper to taste
Blend until creamy. Add more lemon juice or salt and pepper to taste.
In a large bowl mix the whole peas, the cooked pasta, the blended sauce, and all the pea shoots together (the pea shoots can be added later if desired). Taste for salt and pepper. Also, you could get crazy and add some red pepper flake if you want.
Separate the pasta mixture into 5 equal portions. These lunches can be enjoyed cold or heated up.