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Bring a large pot of salted water to a boil. Cook the pasta 1 minute longer than the package directions. During the last minute of cooking, add the peas. Drain, rinse thoroughly with cold water, and let cool.
Meanwhile, in a medium skillet, toast the almonds over medium heat, stirring frequently so they don't burn, until toasted and fragrant, 4 to 6 minutes. Remove from the skillet and set aside.
In a large bowl, whisk together the lemon zest, lemon juice, mustard, honey, black pepper, garlic powder, crushed red pepper flakes, shallot, and 1 teaspoon salt. Whisking vigorously, stream in the olive oil and mix until well combined.
Fold in the artichoke hearts, peas, pasta, and the remaining ½ teaspoon salt. Gently fold in the parsley, basil, feta, and almonds.