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In a blender, blitz ¾ peas with garlic, lemon juice, mint, crème fraiche & salt and pepper to form a smooth puree, remove from the blender, add to a mixing bowl & add ¾ parmesan & mix well.
Cook pasta in well salted water.
Add remaining peas for last minute of cook time.
Keep a cup of the pasta cooking water back once drained.
Add a splash of the pasta cooking water to the pea puree in the bowl, to take the chill off, and to help create the sauce, add the cooked pasta to the pea puree, add a slosh more of the pasta cooking water, if needed.
Add the remaining parmesan & mix well.
Serve the pea pesto pasta with more grated parmesan.