Defrost the spinach in a pan of a small quantity of boiling and salted water, drain, wring, mince them coarsely and set them aside. Once drained from the conservation oil cut the two pieces of pepper into small cubes. Blend the ricotta and the pepper cubes and the parsley in a bowl; dilute it with 2-3 tbsp of milk until it folds in making a soft cream.Cook the pasta in a large saucepan of abundant boiling salted water. in the meanwhile, blond a clove of peeled garlic with the butter in a pan; remove the garlic, add the spinach and let them flavour. Next add the kernels and a pinch of ground pepper, cook for a few minutes and then remove from the heat.Drain the pasta, leaving it a bit moistened, add it to the ricotta cream and layer it in the pyrex dish with the spinach; sprinkle the top of the pasta with some Parmesan cheese and serve immediately.