Roasted Garlic Pasta Salad

Preheat the oven to 400°F.

Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal.

Place the packets in a baking pan and roast for 1 hour, or until the garlic is very soft. Let cool.

Cook the pasta according to directions. Put frozen peas in collider and drain pasta on top. Move to a large bowl.

When garlic has cooled, squeeze garlic into a bowl with the ricotta, salt, and pepper. Whisk until the garlic is well-incorporated.

Pour the ricotta mixture over the pasta and add the tomatoes and olives. Toss to coat.