Cook the pasta in a large pan of generously salted boiling water until tender. In a second pan cook the peas for 3-4 minutes then drain.
Put all the remaining ingredients except the cheese into a food processor and process briefly until you have a creamy paste. Scrape into a mixing bowl and add the parmesan.
Drain the pasta reserving a couple of tablespoons of the cooking water. Return the pasta to the pan and add the drained peas. Stir in the pesto, toss everything gently together then divide between two shallow bowls.