Place the mint, avocado, garlic, lime, oil, salt, pepper and peas in a small food processor and process until smooth. Set aside.
Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente. Drain, reserving 1⁄2 cup of the cooking water.
Place the pasta, pesto and cooking water in a large bowl and toss to combine. Divide between bowls and top with the pine nuts, vegan feta and lime wedges to serve.