Preheat oven to 350°F. Cut off the top ½ inch from the head of garlic, brush all over with olive oil and sprinkle with salt. Wrap tightly in foil and bake. After 20 minutes, check for doneness and continue to check every 5 minutes until garlic is golden and caramelized. Remove from oven and let cool. Once cool, squeeze the garlic cloves from husks and set aside.

String the peas and shell all but the smallest 8 to 10 pods, leaving those intact with their peas inside. Slice the sun-dried tomatoes in thin strips lengthwise and set aside, reserving the oil.

Heat 4 quarts water in a large pot until close to boiling. Add 1 tablespoon kosher salt and bring water to a full boil. Blanch the peas for 1 minute and remove with a slotted spoon to an ice bath. Return water to a boil and add pasta. Cook pasta according to maker’s directions.

Meanwhile, heat 1 tablespoon olive oil over medium heat in a nonstick pan. Add 4 to 5 cloves roasted garlic and mash with a fork. Add sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil and butter. Stir in the blanched peas and lower heat.

When the pasta is halfway through cooking, ladle ¼ cup pasta water into the saucepan. When the pasta is done, reserve 1 cup cooking water and drain the pasta. Add pasta to the pan and stir. If needed, add just enough pasta water to keep the sauce loose and glistening. Check for seasoning, adding salt and pepper as needed. Divide pasta among 4 warm pasta bowls and sprinkle with vegan parmesan cheese.