Mafaldine with Pea Shoot—Meyer Lemon Pesto

Heat 2 tablespoons oil in a large skillet over medium-high. Using a Microplane grater, finely grate 1 garlic clove to yield about 1/2 teaspoon garlic. Finely chop remaining garlic clove, and set aside. Add grated garlic to skillet; cook, stirring constantly, until fragrant, about 30 seconds. Add breadcrumbs; cook, stirring constantly, until golden brown and crisp, 6 to 8 minutes. Remove skillet from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon lemon zest, and set aside.

Combine pea shoots, parsley, dill, ricotta salata, sunflower seed kernels, lemon juice, reserved chopped garlic, and remaining 1/4 teaspoon lemon zest in a blender. Pulse until mixture is finely chopped, 12 to 15 pulses. With blender running, add remaining 1/2 cup oil to mixture in a thin stream, and continue processing until smooth and emulsified, about 2 minutes. Stir in crushed red pepper and remaining 1/2 teaspoon salt. Set aside.

Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain, reserving 1 cup cooking liquid.

Return pasta to a large pot; add pea shoot pesto, pecorino Romano, butter, and 2/3 cup reserved cooking liquid, stirring until butter is melted and pasta is nicely coated, adding remaining 1/3 cup cooking liquid if needed to loosen sauce. Sprinkle with toasted breadcrumb mixture. If desired, garnish with additional pea shoots.