Cook pasta according to package directions to al dente (still a little firm). Drain and add cold water (and ice if you wish) to cool pasta completely.
While pasta is cooking, add frozen green peas to strainer and run under water to defrost.
Start preparing pesto. Wash and dry basil.
In a food processor, add basil, garlic, parmesan, pine nuts and lemon juice. Pulse until finely chopped. Slowly add olive oil to running food processor. Add salt and pepper to taste.
In a large bowl, toss pasta and peas. Add about half of the pesto and toss, adding spoonfuls of pesto at a time until dressed to your liking.