Cook the peas for 3-4 minutes. Remove with a slotted spoon and set aside. Add the pasta to the water and cook for 10-12 minutes.
Meanwhile, place the tomatoes on a baking tray and drizzle with the olive oil. Grill for 6-8 minutes, or until the tomatoes are just starting to soften.
Gently heat the extra virgin olive oil in a large pan and add the garlic. Cook the garlic for a minute or two, without colouring. When the pasta is ready, drain and add to the pan.
Roughly crush the peas with the back of a fork and add these to the pan with the grilled tomatoes. Add the mozzarella, lemon zest and basil and toss everything well to combine. Season and serve.