Instructions: Preheat oven to 425 degrees.

Cut 1/2-inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.

In a saucepan boil peas in 2 cups salted water until just tender, about 5 minutes, and in blender puree garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep puree warm, covered.

In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow pea or pea shoots, and salt and pepper to taste.

This recipe yields 4 servings.

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