In a pot of boiling water, cook the peas for 2-3 mintues. Drain and zap them iwth cold water. Pat dry and set aside.
In a food processor, add the peas, garlic, pine nuts, parmesan, mint and lemon juice and pulse to give everything a rough chop. Drizzle in olive oil while pulsing until pesto is near smooth but still with some texture. Season with salt and pepper to taste.
Cook the pasta according to package directions for al dente and reserve about 1/4 pasta water before draining.
Toss the pasta with the pesto adding a bit of the reserved pasta water until sauce is desired consistency. Serve with additional parmesan cheese and a drizzle of olive oil.