Preheat oven to. 375 degrees. Cut off 1/2 inch of top of garlic bulb. Drizzle with olive oil and wrap in foil. Roast until tender, 45-60 minutes.
Squeeze roasted garlic cloves into a blender or food processor and discard the skin. Add beans and purée. With the motor running, add stock in a steady stream, using only enough to yield a creamy, sauce like consistency. Strain sauce through a fine mesh sieve and set aside.
Meanwhile cook pasta according to directions on package.
In a medium size sauce pan, heat purée until warm. Add pasta and peas and stir to combine. Season with salt to taste. Divide among 4 serving bowls. Garnish with toasted garlic slices and season with pepper to taste.
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