Double the Spoonfuls

0 Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the shallot and garlic and sauté, stirring often, until the shallot is translucent and soft, about 5-7 minutes. Remove from heat and set aside.
1 Bring a large pot of water to a boil and fill a separate medium bowl with ice water. Salt the boiling water then add the peas, cooking for 5-7 minutes until they are defrosted and start to float. Remove the peas with a slotted spoon and drop them into the ice water bowl. Return the remaining water in the pot to a boil. 
3 Once the water has returned to a boil, add the linguine and cook until just al dente.
2 Meanwhile, add the shallot and garlic mixture (don't wash the skillet yet), the cooked peas, basil, feta, parmesan, lemon juice, remaining 3 tablespoons of olive oil, and salt and pepper to a high-powered blender. Blend until as smooth as possible.
4 Once the pasta is almost cooked, remove about 1 cup of the pasta water. Add 1/4 cup of the water to the blender and blend until the green sauce is smooth. Add additional pasta water if needed until the sauce is very smooth but not watery.
5 Set the skillet used to sauté the shallots and garlic back over low heat. Drain the pasta and add it to the skillet, then pour in the green sauce. Swiftly toss the sauce with the pasta, adding additional pasta water as needed until the sauce is silky and coating the pasta.
6 Plate the pasta and top it with additional feta and basil if desired.