In your food processor or mini-prep, grind the garlic, then add the yogurt, 6 tablespoons of olive oil, and 2/3 cup of your peas. Set aside the yogurt-pea sauce.
Cook pasta to taste.
While the pasta cooks, fry the pignola nuts in olive oil until toasted, fragrant, and slightly browned.
When the pasta has slightly cooled, assemble your dish: slowly add spoonfuls of the yogurt-pea sauce, the remaining cooked peas, the basil leaves and feta. Top with aleppo pepper, to taste.