Bring a large pot of salted water to a boil, then cook the penne pasta until al dente according to the package directions.

Reserve 60 ml of pasta cooking water, then drain the penne pasta in a colander.

Heat 1 tablespoon of olive oil in a pan, then sauté the green peas with the garlic for 3 to 4 minutes.

Transfer half of the sautéed green peas to a serving plate, then keep the remaining peas in the pan.

Add the Parmesan cheese to the peas remaining in the pan, then cook for 2 minutes until softened.

Transfer the Parmesan peas to the blender, then add the pistachios, fresh basil, pine nuts, and remaining olive oil.

Blend the ingredients until a smooth pistachio pesto forms, then season the pesto with black pepper.

Toss the drained penne pasta with the pistachio pesto, then add the reserved pasta cooking water until the sauce coats the pasta.

Divide the pasta between two serving plates, then top with the reserved green peas and crumbled feta cheese.

Finish each plate with the remaining pistachios and a drizzle of olive oil, then serve immediately.