Start by cutting the top of the garlic globe. Place onto a sheet of foil, season with salt and drizzle over ½ tbsp. olive oil. Seal up tightly and cook in the oven at 200°C for 25-30 minutes. Meanwhile, make the pea cream. Place the peas into the hot stock, season with salt and pepper and cook for 4-5 minutes. Chop up the asparagus stalks and add to the peas in the last 2 minutes off cooking time. Remove off the heat and place into a food processor, along with a handful of mint leaves and blitz together, leaving a little chunky. Heat a large pan with 1 tbsp. olive oil and quickly sauté the sliced spring onions. Add in the split broad beans and reserved asparagus tips and continue to cook together for 2-3 minutes. Add in 2 heaped tbsp. mascarpone cheese, ½ lemon zest and squeeze out the garlic puree from the roasted garlic bulb and mix together well to dissolve. Stir in the prepared pea puree. Next, heat a pan of salted boiling water and cook the rigatoni leaving al dente. Drain and add to the sauce, mixing together well to coat in the pea cream. Serve into pasta bowls with grated Parmesan on top and decorated with extra lemon zest, herbs and microgreens.