Bring water and 1 Tbsp salt to a boil. Add the entirety of frozen peas and let simmer for 3-5 minutes, until peas are soft to the bite. Use a slotted spoon or sieve to remove 1 cup of peas and set aside in a boil. Catch the remaining peas and place them into a blender. Use the remaining boiling water to begin cooking your pasta to al dente (instructions for al dente on pasta box).
Make the sauce while the pasta cooks: Add the cottage cheese, pistachios, basil, lemon juice, garlic, 2 Tbsp olive oil, parmesan, jalapeno, kosher salt, pepper, and ¼ cup of the pasta water into the blender. Blend until it creates as smooth of a paste as possible.
Strain the cooked, al dente pasta, making sure to reserve 2 cups of pasta water as you strain. (I like to place a glass measuring cup or bowl in the sink and then pour the pasta water through a large colander or sieve so the water reserves into the cup). Place cooked pasta back into the saucepan, add the remaining 2 Tbsp of olive oil, and toss.
Add 1 cup of the reserved pasta water into the blender and blend sauce until smooth. Taste for salt and adjust accordingly. Add 2 cups of the sauce to the pasta and set to low heat. Stir and add more pasta water a few Tbsp at a time. Add the reserved peas and the butter and continue to toss for 3-4 minutes, until the sauce coats the pasta and is smidge looser than you’d prefer. Serve immediately with fresh lemon zest and more grated parm!