Cook the pasta in a large saucepan of boiling water following the packet directions or until al dente, adding the peas in the last 2 minutes of cooking time.

Meanwhile, toast the pine nuts in a large frying pan over medium heat, shaking the pan occasionally, for 4 minutes or until evenly browned. Transfer to a bowl. Heat the oil in the frying pan. Add the garlic and cook, stirring often, for 1 minute or until aromatic. Stir in all of the vegetable noodles. Add the stock and cream. Simmer for 5 minutes or until the sauce has thickened slightly.

Drain the pasta mixture and return to the pan. Add the vegetable noodle mixture and half the shallot. Season and toss well to combine. Serve with pine nuts, dollops of ricotta mixture and remaining shallot.