Chop the herbs as finely as possible and add them to a large bowl. Add in the grated garlic, minced shallot, preserved lemon (or preserved lemon paste), capers, olive oil, and vinegar. Mix and add a generous pinch of salt. Taste and adjust with more olive oil, vinegar, or salt as needed. This is your Italian salsa verde, set it aside.
Put a non-stick skillet or a cast iron on medium-high heat. In batches, char the spring peas until they have dark spots on each side. This should take about 2-3 minutes per side. Flip and repeat until all peas are charred.
When the peas are done, toss them in with the Italian salsa verde. Tear in the treviso or radicchio lettuce and toss until everything is coated and looks like one happy, chunky salad.
Toast your bread to your liking.
To plate, add a large scoop of ricotta to each serving bowl. Add the bread to the side, then pile the spring pea salad on top. Scatter with chopped pistachios and serve!