In a large pan, bring water to a boil. Add frozen peas and cook for about 3 minutes. Using a slotted spoon, scoop out around a third of the peas and set them aside in a bowl. Place the remaining two-thirds of peas into a medium-sized bowl.

Use the same boiling water to cook the pasta according to the package instructions. Aim for 'al dente,' which is just cooked but still firm. This typically takes around 10 minutes.

While the pasta is cooking, add the olive oil, garlic clove, crumbled feta, grated parmesan, fresh basil and mint, lemon juice and salt and pepper to the bowl with the two-thirds of peas.

Blend the sauce ingredients using a hand-held blender until a smooth sauce forms. If you don't have a hand-held blender, you can use a food processor or simply mash the ingredients well with a potato masher (a masher will result in a chunkier sauce).

Once the pasta is cooked, scoop out around a cup of the cooking water. Then drain the pasta and pour it back into the cooking pan. Pour the blended pea sauce over the pasta and combine really well.

Gradually stir in the reserved pasta cooking water to loosen the dish so that the sauce is nice and smooth but still clings to each piece of pasta. You may not need to add all of the reserved water to achieve this.

Stir the reserved cooked peas into the pasta and sauce.

Serve out the pasta into dishes and scatter over extra fresh herbs, crumbled feta and grated parmesan. Drizzle a little more extra virgin olive oil over and serve immediately with extra lemon wedges on the side if desired.