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1
Bring 4 cups water to a boil.
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2
Reduce heat to low, add pea shells and steep for 90 minutes.
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3
Strain and cool.
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4
Discard shells and reserve 2 cups of broth.
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5
Preheat the oven to 300 degrees.
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6
Bring a large pot of heavily salted water to a boil.
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7
Prepare an ice-water bath.
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8
Drop the peas into the boiling water and cook until just soft, about 2 minutes (30 seconds if frozen).
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9
Using a strainer, transfer the peas to the ice water, then remove and roughly chop.
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10
Return water to a boil.
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11
Boil the Romanesco and sugar snaps for 30 seconds; transfer to ice water with a slotted spoon.
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12
Boil carrots for 1 to 3 minutes and transfer them to the ice water.
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13
Save boiling water for the pasta, adding more water and salt as needed.
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14
Carefully separate the sugar snaps in half along their seams so that half of the peas remain hinged on each half of the shell.
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15
Using a vegetable peeler or mandoline, slice asparagus and radishes lengthwise.
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16
Spread on a baking sheet.
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17
Toss with olive oil.
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18
Season with salt.
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19
In a large saucepan set over medium heat, add 2 tablespoons olive oil.
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20
Add the garlic, green garlic, capers, pepper flakes and a large pinch of salt.
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21
Saute until fragrant but before the garlic browns, 30 to 60 seconds.
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22
Add the pea broth and the miso paste and bring to a boil.
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23
Add the peas, sugar snaps, carrots and Romanesco.
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24
Season to taste with salt, miso, lemon zest and lemon juice.
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25
Remove from the heat and keep warm.
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26
About 20 minutes before serving, break the pasta into 2-inch pieces and place on a baking sheet.
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27
Coat with 2 tablespoons olive oil and toast in the oven until golden, 10 to 15 minutes.
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28
Immediately transfer to the boiling salted water and cook until al dente.
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29
Transfer to the miso broth.
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30
Set over medium heat and stir until well combined and hot.
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31
Portion the pasta and broth into 4 bowls.
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32
Top each with a few slices of asparagus and radish, a sprinkle of parsley and, if you choose, miners lettuce or edible pansies.
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33
Drizzle with olive oil.
