adapted from Fine Cooking
1 pound green peas (fresh or frozen)
3 tbsp extra-virgin olive oil
2 tbsp fresh dill, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
1 cup sugar snap peas, trimmed, strings removed, and sliced on the diagonal
12 ounces short pasta, any shape
4-6 ounces feta cheese
Bring a large pot of salted water to a boil over high heat. Add the green peas and cook 2-4 minutes until crisp tender. Use a slotted spoon to remove the peas from the water and set aside.
Meanwhile, transfer all but 1 cup of the green peas to a blender. Add the olive oil, almost all of the dill (reserve a little for garnish), salt, pepper, and lemon juice and puree until smooth, adding the reserved cooking water from the pasta until you reach your desired consistency.