In a small pot, blanch peas until al dente, about 1-2 minutes. Drain the peas and reserve.
In the large pot, cook the pasta according to packet, or until al dente (cooking time will vary depending on pasta used).
Drain pasta and toss with yoghurt, parmigiano, mint, peas, and lemon zest. Salt and pepper to taste. Garnish with parmigiano and a mint leaf. Serve immediately.
Note: If you do not have fresh mint on hand, this recipe is equally delicious with dried mint.