1. Heat 2 tablespoons oil in a large skillet over medium-high. Finely grate one garlic clove to yield about ½ teaspoon garlic. Finely chop remaining garlic clove, and set aside. Add grated garlic to skillet and cook, stirring constantly, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring constantly, until golden brown and crisp, just a few minutes. Remove skillet from heat, stir in ¼ teaspoon salt and ¼ teaspoon lemon zest, and set aside.

2. Combine parsley, dill, ricotta salata, sunflower seed kernels, lemon juice, reserved chopped garlic, and remaining ¼ teaspoon lemon zest in a blender. Pulse until mixture is finely chopped. With blender running, add remaining ½ cup oil to mixture in a thin stream, and continue processing until smooth and emulsified, about 2 minutes. Stir in crushed red pepper and remaining ½ teaspoon salt. Set aside.

3. Bring a large pot of salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup cooking liquid.

4. Return pasta to a large pot and add pesto, peas, pecorino romano, butter, and ⅔ cup reserved cooking liquid, stirring until butter is melted and pasta is nicely coated. If you need to, add the remaining ⅓ cup cooking liquid to loosen sauce. Sprinkle with toasted breadcrumb mixture. If desired, garnish with additional parsley and salt to taste.