Preheat oven to 400 degrees. Toss potatoes with a bit of olive oil, salt and pepper on a rimmed cookie sheet and roast until golden brown and crispy, about 30-40 minutes, depending on the size of the pieces. If you do not already have roasted garlic on hand, you can add four cloves of garlic, skin on, to the cookie sheet but watch them as they will likely roast in half the time of the potatoes.
Meanwhile, let the peas and edamame thaw in a colander if they are still frozen. Running hot water over them for a minute will speed up the process.
Prepare the almond ricotta: slip the skins off of the almonds
(will be easy to do when almonds are soaked). Add the almonds, water, garlic, lemon juice and salt to a food processor or high speed blender and puree for a couple of minutes until ingredients are well-pureed. Taste and adjust salt and lemon juice as desired. The ricotta should form into a ball when pressed in your hand.
Prepare the dressing: add the tahini, water, lemon juice,
garlic, basil, salt and chili flakes to a food processor or high speed blender and blend until smooth. Adjust salt and lemon juice to taste.
You can serve this salad at room temperature or warm. If serving warm, give the peas and edamame an extra rinse with some hot water from the tap.
In a large salad bowl, place the potatoes, peas, edamame and pine nuts. Add a desired amount of dressing and toss thoroughly. Add pinches of almond ricotta to finish.